Tomato-Date Chutney

• 2 T olive oil
• 1 T mustard seed
• 1 C onion fine dice
• 2 C peeled, diced tomatoes
• 1/2 C chopped, pitted dates
• hot sauce to taste (we use a Vietnamese garlic-chili)

Heat oil in a non-reactive skillet. Sauté mustard seeds until they "pop". Add onion and cook until onions are translucent. Add tomatoes, dates, and chili sauce. Simmer for approximately one hour. Allow chutney to cool. Serve at room temperature with fish, pork, or vegetarian style with rice and vegetables.

Relish, chow-chow and chutney are typical on southern dining tables and are a testimony to the influence of the slave & spice trade on southern cuisine.