Tomato and Chilli Chutney

Hi, this recipe is from the Guardians 'FEAST' magazine, issue No. 141 from Sat 26th September 2020. It's by Yotam Ottolenghi and is part of a recipe for Tomato and Courgette loaf with tomato chutney, except I didn't make the loaf, just the chutney. I decided to make the chutney because we have recently been given some home-grown scotch bonnet and apache chillies from a friend of my dads and I was eager to use them in a recipe. They add a real kick to the chutney so if you are not a fan of spicy things I suggest you only use 1 and/or de seed them. The chutney should last for a week in the fridge and is delicious on baguette, according to my dad. Enjoy!!

Dietary Info:
-Gluten-Free
-No Nuts
-Dairy-Free
-Vegan
-Vegetarian

Ingredients:
-75ml olive oil {You will only be using 4tbsp of it for the chutney}
-6 garlic cloves, peeled and crushed
-45g fresh ginger, peeled and finely grated {I used 40g}
-2 red chillies (30g), finely chopped, seeds and all {I used a mixture of scotch bonnets, birds eye and apache chillies}
-1+1/2 tbsp tomato paste {Our tomato puree had garlic in it as well}
-1/2 tsp turmeric
-2 tsp garam masala
-1+1/2 tbsp caster sugar
-750g tomatoes, cored and finely chopped {I used cherry tomatoes and just, depending on the size, 1/4 or 1/8 them}
-Salt and black pepper

Method:
1: Put four tablespoons of the oil in a large saute pan on a medium-high heat and, once hot, add the garlic, ginger and chilli, and cook, stirring occasionally, for two minutes, until fragrant. 
2:Add the tomato paste, spices and sugar, cook, stirring, for a minute more, then add the chopped tomatoes, a teaspoon of salt and a good grind of pepper. 
3:Bring to a simmer, then turn down the heat to medium and leave to cook, stirring regularly, for 45 minutes, until the tomatoes have broken down and the mixture is nice and thick. 
4:Spoon 150g of the chutney mix into a bowl, and leave both the chutney in the bowl and the pan to cool. {I just left mine to cool in the saucepan and when it got to the end of the day, transferred it to the fridge}