• 2 tablespoons rice bran oil
• 2 tomatoes, finely chopped
• 2 red bird’s eye chillies, chopped
• 1 onion, finely chopped
• 4 garlic cloves, chopped
• ½ teaspoon grated fresh ginger
• 1 teaspoon curry powder
• 1 teaspoon salt

Heat a small heavy-based saucepan over medium heat. Add the rice bran oil and once hot, add the tomato and lightly cook for 5–7 minutes, until it starts to soften.

Stir in the remaining ingredients and gently cook for 3–5 minutes, or until fragrant.

Allow to cool slightly, then transfer to a food processor and blend until smooth, adding a little water if the chutney is too thick.

Check the seasoning and serve hot, or spoon into a sterilised jar, seal and refrigerate. This chutney will keep in the fridge for up to 1 week.