Preheat oven to 190°C
Line an oven tray with foil.
Place tomatoes, onion and garlic onto the foil, dribble oil over
Roast until the skins are splitting and darkened.
Remove, cool and peel.
Blend in a food processor with the peaches, chillies and coriander.
Heat the oil, add chilli powder, cumin seeds and curry leaves.
As the crackling stops, pour into blended ingredients.
Add salt and lemon juice to taste.
Refrigerate and use as needed.