Roughly chop the tomatoes. Dice the red pepper, peel and dice the red onion and garlic. Grate or finely chop the ginger.
Heat a frying pan until hot and add a splash of sunflower oil. Sweat the chopped onions until soft and then add the garlic and the ginger. Cook for a further minute.
Add the red peppers and cook for a few minutes more. Next, add all of the dry spices and stir well. Then add the sugar and white wine vinegar and cook for a further minute. Finally, add the chopped tomatoes and cook until all of the liquid has evaporated and you have a thick chutney.
«Make lots of this recipe and keep it stored in a jar in the fridge, it will last well and improve in flavour.»