Heat the EVOO- oil in a medium sized sauce pan and saute the onion and the garlic until translucent, taking care not to brown.
Add the diced tomato, balsamic vinegar, vinegar and Worcestershire sauce, ginger, chives, paprika, cloves, mustard powder, minced or powdered chili and cumin powder to the pan.
Add 1-2 tablespoons of monk fruit blend or sweetener of choice (or to taste) to the tomato mixture. Simmer sauce gently for about 35-45 minutes or until the liquid reduces and the chutney thickens. Season with salt and pepper to taste.
Allow to cool and pour into sterilized glass jars to store in the fridge, or use suitable containers to store in the freezer.
Adjust the sweetener to your taste. Add more or use less if desired.