Simply put: caramelized onion, garlic, and tomatoes. Though the recipe has no traditional Indian spices, I call it a chutney because it seems closer to that than a relish.
This can be used in a multitude of ways. Serve it alongside scrambled eggs, grilled swordfish, or roasted chicken. Use it as a filling for omelettes. Spread it on toast. It could even be mixed in with some pasta and topped with chopped basil and a drizzle of olive oil. Use it as a topping for focaccia. Spread it on a breakfast sandwich or add it to grilled cheese…
- 2 Tablespoons olive oil
- 1 large onion, either diced or thinly sliced
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 1 29-ounce can diced tomatoes (or 2 pounds fresh)
- 1/4 teaspoon salt
- 1 teaspoon red pepper flakes (optional)
- Heat oil in a 12-inch skillet over medium heat.
- Add onions and cook until softened, about 10 minutes
- Reduce heat to medium low. Stir in brown sugar. Continue to cook onions until they become caramelized, about 20 minutes, stirring occasionally.
- Add garlic. Cook until fragrant, about 30 seconds.
- Add tomatoes and salt. Increase heat to medium. Cook until thickened, about 20 minutes.