Stir then add the tomatoes, bring to the boil then reduce the heat and leave to cook gently for about 30 minutes to an hour until thick.
Leave to cool and place into a dish. To infuse the smoky flavour make a foil bowl and place in the centre of the chutney. Carefully heat a piece of charcoal until it's smoking then place it in the foil cup. Cover the whole dish with foil and set aside for half an hour to allow the smoky flavours to infuse into the chutney.