INGREDIENTS

2 fl. oz.  Sesame Oil  
8 oz. Yellow Onions , diced 
4 each Serrano Peppers , seeded and rough chopped 
8 each Whole Garlic Cloves , minced 
2 oz. Fresh Ginger , peeled and minced 
12 each Fresh Red Tomatoes , small diced 
1 1/2 tsp.  Salt  
1 1/2 tsp. Black Mustard Seeds 

DIRECTIONS

1.) Heat a large skillet over medium-high heat. Add sesame oil, onions, chilies, garlic and ginger and stir-fry for 4-5 minutes, until onions are softened. Add diced tomatoes, salt and mustard seeds, cook another 5-7 minutes, stirring until tomatoes are softened.

2.) Transfer mixture to a blender or food processor and pulse 2-3 times, the chutney should still have a chunky consistency. Reserve warm or at room temperature for assembly.