Tomato Chutney

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon yellow mustard seeds
• 1

Heat the oil in a small saucepan over medium-low heat, add the mustard seeds and onion, and cook until lightly brown. Add the garlic, chile, ginger, and turmeric and cook for 1 minute or until fragrant. Add the diced tomatoes and cook, stirring occasionally, for 20 minutes. Add the vinegar and sugar. Cook, stirring occasionally, for about 15 minutes or until the liquid has reduced by half. Seas