Fresh tomato, Carrot and Celery Chutney.

On stove, reducing liquid.

Yesterday,  had lunch at the Newham Store.  Had a hot sausage in a fresh roll,  served with the most flavoursome chutney.  This is my take on it.
Makes 4 serves.  Easily doubled.  Can be made ahead and reheated.
Serve with grills or roasts,  or even by its self.

1 dessertspoon olive oil
Carrot, 3/4 cup diced into 1 cm cubes
Celery 3/4 cup diced into 1 cm cubes
1/2 red onion cubed
1 medium size clove of garlic, sliced
Tinned diced tomatoes, 300 gs. Italian best.
1 dessertspoon of seed mustard
1 heaped tea spoon of beef stock powder
1 teaspoon sugar.
Water

In medium size frying pan,  add oil and cook carrot , celery, onion and garlic until some brown   edges show on carrot.  Stirring so that onion doesn't burn.
Add remaining ingredient and a little water .
Cover pan with lid and cook until carrot is cooked.
Remove lid and reduce liquid.
Add salt and pepper as required.

Notes
Could use small fennel bulb instead of celery