Tomato Chutney from Curry Lovers Cookbook: From Keralan Fish Curry to Koftas in Cinnamon Masala by Roopa Gulati

Ingredients

• 100 ml (⅓ cup) white wine vinegar
• 2 red onions, diced
• 1 tbsp fennel seeds
• 3 cm (1¼ in) fresh root ginger, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 2 x 400 g (14 oz) cans chopped tomatoes
• 2 large green chillies, seeded and chopped
• 40-55 g (3-4 tbsp) caster sugar
• 100 g (scant ½ cup) chopped dates
• 2 tsp mustard seeds
• ½ tsp nigella seeds
• 45 ml (3 tbsp) vegetable oil