Dress up your burger with homemade condiments

Tomato and onion chutney

Makes 2 cups

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

In a large heavy-bottomed pot, heat the oil over medium heat. Add the garlic and onion and cook, stirring occasionally, for 5 minutes, until onions are soft and translucent. Add the tomatoes, brown sugar, vinegar, salt and mustard seeds and bring to a boil. Reduce the heat to a simmer and cook for about 40 to 45 minutes, until the tomatoes have broken down and and become syrupy and slightly cara­melized and the juices have evapor­ated, stirring more often during the last 10 minutes of cooking. Remove from the heat and cool completely before serving. Try the tomato and onion chutney on grilled beef burgers with bacon, cheddar cheese and romaine lettuce on a sesame bun.