Tomato Onion Chutney

1. 1

   In a heavy skillet cook the onion and the mustard seeds in the butter over moderate heat until the onion begins to turn golden.

2. 2

   Add the tomatoes, the vinegar, the sugar, and the allspice, cook the mixture, stirring and breaking up the tomatoes with a wooden spoon, until the chutney is very thick, and add the parsley and salt and pepper to taste.

3. 3

   The chutney may be made 3 days in advance and kept covered and chilled.

No additional tips available.