500g (1 lb 2oz) tomatoes
1 tbsp vegetable oil
¼ tsp nigella seeds
¼ tsp brown mustard seeds
¼ tsp ground cumin
¼ tsp medium-hot chilli powder
½ tsp salt
100g (3¾ oz) caster sugar
2 tbsp liquid pectin

Immerse the tomatoes in boiling water for 2 minutes. Remove from the water, peel and discard the skin, then coarsely chop the flesh and set aside. Heat the oil in a heavy-based pan. Add the nigella and mustard seeds. When they splutter, add the cumin and chilli powder, and mix. Stir in the tomatoes and fry over a low heat for a couple of minutes. Add the salt, cover the pan and simmer for 5 minutes.

Roughly mash the tomatoes. Stir in the sugar and simmer uncovered for 7 minutes. Pour in the pectin, stir well, then boil the mixture rapidly for 2 minutes until quite thick. Remove from the heat and leave to cool. Spoon the chatni into an airtight jar. Store in the refrigerator for upto 2 months.