2tsp cumin seeds
2 tsp coriander seeds
750g ripe cherry tomatoes, halved
2 onions, finely chopped
2 fat garlic cloves, crushed
2 large mild red chillies, deseeded and finely chopped
5cm piece fresh ginger, grated
250ml white wine vinegar
300g soft light brown sugar
2 tsp fish sauce or soy sauce
Put the cumin and coriander seeds in a small frying pan and toast over a low heat for 1 minute, then crush in a pestle and mortar.
Put the cherry tomatoes and onions in a maslin pan with the garlic, chillies and ginger. Add the spices, vinegar and sugar. Bring to the boil, then simmer until reduced to a jam like consistency.
Add the fish sauce and cook for a further 2 minutes before funnelling into sterilised jars. Seal the jars while hot, then allow to cool completely before labelling and storing.