Heat oil in a pot over medium heat.
Finely dice onion, grate ginger and mince garlic. Add these to the pot along with the sea salt.
Sauté onions, ginger and garlic for 5 to 7 minutes until the onions are soft and translucent.
Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer for 20 minutes. The chutney should be thick at this point.
Let cool and store in airtight glass containers in the fridge for up to 2 weeks.