Adapted from Sarah Schafer, Irving Street Kitchen, Portland, Oregon The chutney will keep refrigerated for up to 2 weeks.
1 bay leaf
3 cardamom pods
1/4 teaspoon brown mustard seeds
1 cup white wine vinegar
1 cup white wine
1 cup water
1/2 cup granulated sugar
2 tablespoons olive oil, divided
2 tablespoons minced white onion
2 tablespoons minced fresh ginger
2 tablespoons minced jalapenos (seeds optional)
1 teaspoon minced garlic
4 cups diced tomatoes
1 teaspoon dried mustard
1/2 teaspoon cayenne
2 red bell peppers, seeded and diced
Wrap bay leaf, cardamom and mustard seeds in a cheesecloth and tie together with a piece of twine. Combine vinegar, wine, water, and sugar in a small saucepan and place over medium heat. Add spices and stir until sugar is dissolved. Bring to a simmer and let cook until syrupy and reduced by two-thirds, about 40 minutes.
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add onion, ginger, jalapenos, and garlic and season with salt. Cook until tender, then add tomatoes and syrup. Season once again with salt then bring to a simmer and let cook until thick enough to coat the back of a spoon, about 30 minutes. Add mustard and cayenne and cook about 10 minutes more, discard the spices.
Heat remaining oil in a medium frying pan over medium-high heat. Add peppers and season with salt. Cook until tender then add to chutney. Taste and add more salt if necessary. Serve warm, room temperature or cold.