Mowgli Chutney

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Step 1

Put the vegetable oil in a large non-stick frying pan set over a medium-high heat.

Step 2

When hot, add the cumin seeds, mustard seeds and curry leaves and fry for around 30 seconds until the cumin seeds turn dark brown and release their fragrance.

Step 3

Add the tomatoes, ginger, garlic, chilli powder, ground turmeric and green chilli and stir well.

Step 4

Turn the heat down to low and fry for 5 minutes, stirring occasionally, until the tomatoes start to soften.

Step 5

Add the salt, then cover the pan and cook gently for 15 minutes until the tomatoes have cooked down and released their liquid.

Step 6

At this point remove the lid and stir until a smooth sauce forms.

Step 7

Continue to co- ok for a further 5 minutes so the relish thickens slig- htly.

Step 8

Store in an airtight jar in the refrigerator for up to a month.

Step 9

Once open, refrigerate and eat within a week.