Wash the tomatoes and cut them into quarters.

Place them with the onion in a heavy pan.

Add the sugar, garam masala, ginger, honey, vinegar and salt. Half cover the pan with a lid and cook over low heat for 20 minutes.

Mash the tomatoes with a fork to break them up, then continue to cook on a slightly higher heat until the chutney thickens.

Spoon the chutney into a bowl and leave to cool, then cover and place in a refrigerator until needed.

Serve chilled garnished with yoghurt, sliced chili and mint leaves.

This chutney can be kept for about 2 weeks in a covered jar in the refrigerator.