Method:

1. Peel the tomatoes and cut in half, squeeze out pips and discard. Chop flesh into chunks.
2. Grind clove, cumin and 1 tsp salt in a mortar and pestle.
3. Heat a stainless steel pan big enough to hold all the ingredients, and pour in a splash of oil. Add mustard seeds and when they pop, add ground spices, chilli, garlic, ginger, coriander stalks and curry leaves. Stir briefly, then add onion and cook over low heat for 4 minutes until onion is soft and light brown.
4. Add tomatoes and cook for 10 minutes or until they break down into mush. Add sugar and vinegar, bring to the boil, then simmer gently over medium-low heat until thickened.
5. Season with salt, pepper and lime juice and stir in coriander leaves. Eat straight away or spoon it into sterilised jars, closed tightly and turned upside down. Cool. (This will preserve the chutney and it’ll then keep in a cool place for a month or two).