3 tbsp. salad oil
3 tbsp. mustard seed
1 med. size onion, finely chopped
1 c. red wine vinegar
1 c. firmly packed brown sugar
3 med. size firm-ripe tomatoes, cored and chopped
2 tbsp. minced fresh ginger
2 tbsp. dark molasses
4 lg. cloves garlic, minced
1 stick cinnamon, 2 1/2 to 3 inches
1/2 tsp. salt
1/4 tsp. whole cloves
1/4 tsp. cayenne or crushed dried hot red chilies
1/4 c. minced fresh cilantro (coriander)

Add oil to a 2 to 3 quart pan on medium-high heat. When oil is hot, stir in mustard seed. Cook, uncovered and stirring often, until seeds begin to pop. Add onion and continue cooking until limp, about 10 minutes. Add vinegar, sugar, tomatoes, ginger, molasses, garlic, cinnamon, salt, cloves and cayenne.

Bring to a boil; boil gently, uncovered, until mixture is reduced to 3 cups. Stir occasionally to prevent scorching as mixture thickens. Add cilantro; cook 5 minutes more. Serve warm or cool. To store, let cool, cover, and chill up to 3 weeks. Makes 3 cups.