Ingredients

• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, chopped
• 2 cups chopped sweet onion
• 1½ lbs campari-style tomatoes, quartered
• ½ cup brown sugar
• ½ cup apple cider vinegar
• 1 tsp Maldon sea salt
• 1 tbsp mustard seeds

Directions
1  In a large heavy-bottomed pot, heat the oil over medium heat.

2  Add the garlic and onion and cook, stirring occasionally, for 5 minutes, until the onion is softened. Add the tomatoes, brown sugar, vinegar, salt and mustard seeds and bring to a boil.

3 Reduce the heat to a simmer and cook for about 40 to 45 minutes, until the tomatoes have broken down and become syrupy and caramelized and the juices have evaporated, stirring often during the last 10 minutes of cooking.

4  Remove from the heat and cool completely before serving.

5  Try the tomato and onion chutney on grilled beef burgers with crispy bacon, cheddar cheese and romaine lettuce on a toasted sesame bun. Or consider serving with mustard fries.

Makes about 2 cups.