Sesame tomato chutney

Heat two teaspoons of oil in a pan and add a heaped tablespoon of toasted sesame seeds. White sesame seeds would be fried on low heat until golden but not dark brown, which turns them bitter.

Add two medium tomatoes and a quarter teaspoon of chili powder; cover on medium-low until soft, stirring and mashing with the spatula.

Add a teaspoon of sugar and half a teaspoon of salt, switch off the heat and cool completely.

Blend with about a quarter cup of water to a smooth paste, neither too thick nor too runny.

Heat a tablespoon of oil over medium, lower to low, add a quarter teaspoon of black mustard seeds and let them splutter; add dry red chilies, switch off the heat, then add an eighth of a teaspoon of chilli powder so it does not burn. Pour over the chutney and mix.