Tomato Chutney

• 400 g tin San Marzano chopped tomatoes
• 1 tsp salt
• 1

Mix the tomatoes, salt, sugar and chilli powder together in a serving bowl and set aside. Heat the oil in a small frying pan and then add the curry leaves and mustard seeds. Let them fizzle and pop and then pour them over the tomato mixture. Stir well.