Instructions: Place a small, dry skillet over medium heat and add mustard seeds. Toast seeds until they begin to pop. Take care to prevent burning by gently moving pan back and forth to keep seeds in motion. Remove pan from heat.

Place seeds, sugar, coriander, chilies, pepper and lemon juice into a food processor or blender. Mix until ingredients form a paste.

Add tomatoes and onions. Pulse on low speed carefully, until tomatoes are just barely broken down into small pieces. Be careful to not over-process - the tomatoes can quickly turn into puree.

Let stand at least 1 hour at room temperature before serving, although a longer period, up to 8 hours, is preferable for the flavors to blend and mellow. It can be stored covered, in the refrigerator, for up to 3 days.

NOTES : Although a coarse brown sugar like palm, turbinado or demerara is recommended, white sugar will give satisfactory results

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