Red tomato and sesame chutney

Heat two teaspoons of oil over medium heat; add the washed, dried, skin-on garlic and the dry red chilli.

Add the toasted sesame seeds and stir a few seconds on low heat (untoasted seeds are fried on low until light brown).

Add the tomatoes and salt and fry on medium heat until the tomatoes just begin to soften; add the sugar if using.

Cool completely, then blend with four tablespoons of water to a smooth paste, adding more water if needed; transfer to a bowl.

Heat two teaspoons of oil, lower to medium, add the black mustard seeds and let them splutter, then pour over the chutney.