A recipe adapted from the Dishoom cookbook.

Blitz 800g chopped ripe summer tomatoes in an immersion blender to achieve a coarse purée. Add 60g fresh ginger, finely chopped (or substitute with ginger purée), 3-4 garlic cloves, finely chopped, 2-3 green chillies, finely chopped, and 125ml rice vinegar. Blitz.

Pour into a cooking pot over medium heat, along with 300g sugar. Stir to dissolve. Continue cooking for about 45 minutes to an hour, stirring occasionally, until the mixture is thick.

Pour into sterilised jam jars while still hot. Clean the lip of the jars before securing the lids. Store in a dark place, and once open refrigerate.