Remove skins from tomatoes by placing them in boiling water for one minute, then plunging them into ice water to cool. Skins will slip off easily.

Cut tomatoes in half and grate against the large holes of a hand grater, catching the pulp and juice in a large glass or ceramic bowl. Whisk in the yoghurt, garlic, and salt. Set aside.

Heat the oil in a small frying pan over medium heat, add the mustard seeds, and cover quickly. When the mustard seeds stop popping, add the sliced chiles and stir-fry until the chiles are wilted. Cool. Gently stir into the yoghurt mixture. Cover and chill for 2 to 3 hours.

Makes 4 servings.

* Wear gloves when seeding and slicing chiles and take care not to touch eyes or sensitive skin.

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