Tomato & Onion Chutney

By shauna

Ingredients

• 2 Tbsp. Extra-Virgin Olive Oil
• 2 Cloves Garlic, chopped
• 2 C. Sweet Onion, chopped
• 1 1/2 lbs. Campari-Style Tomatoes, quartered
• 1/2 C. Brown Sugar
• 1/2 C. Apple Cider Vinegar
• 1 tsp. Sea Salt
• 1 Tbsp. Mustard Seeds

Preparation

Step 1

In a lg. heavy-bottomed pot, heat the oil over med heat. Add the garlic & onion & cook, stirring occasionally, for 5 min, till the onion is softened. Add the tomatoes, brown sugar, vinegar, salt & mustard seeds & bring to a boil. Reduce the heat to a simmer & cook for 40-45 min, till the tomatoes have broken down & become syrupy & caramelized & the juices have evaporated, stirring often during the last 10 min. of cooking. Remove from the heat & cool completely before serving.

*Try on grilled beef burgers with crispy bacon, cheddar cheese & romaine lettuce on a toasted sesame bun.