Tomato chutney

Blanch the tomatoes briefly, peel and puree with an immersion blender. Heat the ghi, lower the flame and fry the cinnamon stick, bay leaves, cloves, cumin seeds, chillies and ginger, stirring occasionally. Then add the tomatoes. Let the chutney cook over a low flame for about 25 minutes without a lid. Stir occasionally at first, but more often as the chutney thickens. Continue until almost all of the moisture has evaporated. Stir in the sugar and turn the flame up. Now stir faster for 5 minutes, until the chutney has thickened into a thick sauce. Remove the cloves, bay leaves and cinnamon stick and season with salt. Serve at room temperature.