Preheat the oven to 200C/400F/gas mark 6. Remove the stems from the chillies and cut in half length ways (you can remove the seeds if you would like the jam to be less spicy.). Repeat with the tomatoes.

Put the tomatoes, chillies and garlic cloves (leave the skin on) in a roasting tray and drizzle with 20ml extra virgin olive oil, roast in the oven for 25 minutes. Once roasted, pop the garlic cloves from their skins and add everything to a blender along with the soy sauce, pulse until roughly chopped.

Place the ginger, coriander seeds, ½ lime and 2 bay leaves in the centre of a square of muslin, tie with kitchen string to form a bag.

Add 2 tbsp. of extra virgin olive oil to a large, wide, shallow pan over a low heat and sauté the onions until tinged golden.

Add the tomato and chilli mixture along with the sugar, red wine vinegar, caraway seeds and spice bag, bring the boil stirring regularly.

Reduce the heat and simmer for 30-40 minutes or until the chutney is well reduced down and when you drag a wooden spoon through the mixture it leaves a clear trail across the bottom of the pan.

Squeeze the muslin bag to extract as much of the flavour as possible then discard it.