Peel and chop the onion, ginger, and garlic.
Add 1 tbsp oil to a heavy bottom pan and place it over medium heat.
Add the onion, ginger, and garlic into the pan and sauté for about 5 minutes, stirring often, so they do not burn.
While the onion, ginger, and garlic sauté, chop the tomato up.
Then add the tomato, red wine vinegar, brown sugar or maple syrup/honey, coriander, turmeric, smoked paprika, cinnamon, cardamom, cloves, and cayenne into the pan.
Let all the ingredients simmer for 10 minutes over a low flame/heat. Stir a few times.
As the mixture cooks, the liquid will cook down.
When the mixture has been simmering for 10 minutes and it is starting to thicken, remove it from the heat.
If you like, you could mash the ingredients with a fork so they are smaller or use an immersion blender to blend the ingredients together so they are not too chunky.
Season with salt and pepper to taste.
Let cool to room temperature and serve with cheese and crackers, roti and curry.