For the spiced tomato chutney, heat the vegetable oil in a sauté pan, add the black mustard seeds, sesame seeds and ginger and fry for one minute. Add the chopped tomatoes and white wine vinegar and cook for 2-3 minutes. Add the turmeric, garam masala and chilli powder and cook for 2-3 minutes. Add the honey, sugar and lemon zest, salt and freshly ground black pepper and cook for five minutes. Stir in the chopped dill and set aside.