1. Put your oil in the pan and drop in the cumin and onion seeds. Cook for around 1 minute.
2. Roughly chop the tomatoes and add to the pan with the Chillies, Garlic, Ginger, Tumeric, Chilli Powder and Coriander Stalks.
3. Cook on a medium heat for around 5 minutes. Add the salt then turn the heat down and cook for about another 15 minutes with the lid on. Give it a stir occasionally to help break up the tomatoes.
4. Take off the lid and add the sugar. Cook for another 5 minutes to allow the chutney to thicken. Let it cool and it will keep in the fridge in a jar for a couple of weeks.