Tomato chutney

FOR THE TOMATO CHUTNEY TO MAKE THE TOMATO CHUTNEY 4. While the cauliflower roasts, warm the avocado or canola oil in a saucepan over medium-low heat. TO SERVE 5. Transfer the cauliflower to a cutting board and cut into wedges. Serve wedges with the chutney.

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Step 1

Add the mustard seeds, onion, and garlic. Cook, stirring, until the onion softens, about 5 minutes. Stir in the sugar, vinegar, cinnamon, ginger, salt, and tomatoes. Simmer, stirring often, until the mixture thickens, about 15 minutes. Remove from the heat, and stir in the lemon juice. Season with more salt if needed. Let cool. The chutney can be made up to 1 week in advance and stored in an airtight container in the refrigerator.