Bring a large pot of water to boil. At the stem end of the tomato cut out the core. Make a light X marking in the bottom of the tomato. When the water has boiled blanch the tomatoes for 10-15 seconds and remove to a cold water bath. Peel off the separated skin. Cut each tomato into quarters and over a bowl with a sieve use your fingers to remove the pulp and seeds from the tomatoes. (I like to do this so that they are no seeds in the final product. If you do not mind having the seeds in the chutney omit this step). Save the pulp and discard the seeds. Chop the tomato quarters into a rough 1 inch dice.

In a coffee grinder, finely grind the mustard, cumin, fenugreek and chillies.

In a large heavy bottomed saucepan heat the oil over medium heat. When hot add the curry leaves and cook for 10 seconds. Add the ginger and garlic pastes and cook for a couple of minutes until the mixture is light brown. Toss in the ground spices and cook for another minute or two. Add in the tomatoes, pulp, vinegar, sugar and salt.Bring the mixture to a boil and then reduce the heat so that you have a medium simmer.

Every 10 minutes or so give the mixture a good stir so that it does not stick to the bottom. Let the mixture cook down for close to an hour or until it has a jam like consistency.

Bottle.