This recipe is ideal to use up over ripe, older tomatoes. I also added some older Ausfresh Sweet Pearl tomatoes I had in my pantry. This chutney is delicious and a great addition to sandwiches or to eat with some nice cheese.

1. Grind coriander, black peppercorns and cumin to a fine powder in a spice or coffee grinder. A mortar and pestle will work too. Set aside.
2. Heat oil in a deep non-stick pan over medium-low heat. Add mustard seeds and cook until seeds crackle. Add curry leaves , dried red chillies and garlic. Toss well for 15 seconds. Stir in onion and cook for a minute. Add paprika, ground spices and salt. Cook, stirring continuously for 2 more minutes.
3. Add chopped tomatoes, tomato paste, vinegar and water. Bring to the boil over medium heat. Reduce heat to low. Stir occasionally. Cook until chutney is thick and fragrant.Taste and adjust seasoning as needed.
4. Serve hot or cold. Once cool, store in an airtight sterilised jar in the refrigerator for up to 6 weeks. This chutney tastes better with age!