This creation is inspired by the south Indian flavors of curry leaves and mustard seeds. I often serve this as a dip with flatbreads (pages 134–139), chips or crisped pappadum (page 55). It also goes well with Masala Lamb Chops (page 121) or Crunchy Potato and Corn Croquettes (page 52). It can be made in advance and served warm or at room temperature. I like to use red wine vinegar in this recipe, but you can use any vinegar or lemon juice as a substitute. This chutney keeps for up to one week in the refrigerator.
Grind the coriander, cumin and pep-1 percorns to a fine powder in a spice or a coffee grinder
Heat the oil in a small saucepan over 2 medium heat and add the mustard seeds, curry leaves and dried red chili peppers. Reduce the heat to the lowest setting and cover the pan. When the spluttering subsides add the garlic and onion. Stir a few seconds and then add the finely ground spices, paprika and salt. Continue to cook, while stirring, another 2 minutes.
Add the chopped tomato, tomato 3 paste, vinegar and water. Reduce the heat to low, and cook, stirring occasionally, about 10 to 15 minutes. The chutney is ready when it becomes thick and fragrant and is reduced to about 1 cup (400 g). Serve hot or cold. Store in an airtight container in the refrigerator.