Ingredients
1 tsp cumin seeds 
1 dried ancho chilli 
olive oil 
1 red onion, finely chopped 
2 cloves of garlic, finely chopped 
1 thumb-sized piece of ginger, grated 
500g ripe cherry tomatoes 
50g caster sugar 
150ml red wine vinegar 
1 lime, juiced 
Salt and pepper 

Method
Put the cumin seeds and chilli in a dry frying pan and toast for a couple of mins until you can smell the aromas.  Once toasted, either put in a spice grinder or in a pestle and mortar and grind.  

Put the frying pan back on the heat, and add a tbsp of olive oil and fry the onion, garlic and ginger over a medium heat until soft and translucent.  Add the tomatoes, the spices, the sugar, salt, pepper and red wine vinegar. Bring to the boil and cook until the tomatoes are soft and split - about 10 minutes.  With the back of a spoon gently burst the tomatoes, you want the seeds and juice to come out but the tomatoes to not be mush.  Gently mix and cook just until sticky - another few mins. 

- Recipe from Anna Jones - One Pot Pan Planet