• 2 tablespoons rice bran oil
• 2 tomatoes, finely chopped
• 2 red bird’s eye chillies,

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