Heat the olive oil in a medium pot over medium heat. Add the mustard seeds, shallot, and cinnamon stick. Cook, stirring occasionally, until the shallot is tender and translucent, about 3 minutes. Stir in the tomatoes, honey, ginger, and salt. Cook, stirring occasionally, until the tomatoes have broken down into a chunky sauce and the juices have reduced, 15-20 minutes. Remove from heat, remove the cinnamon stick, and stir in the parsley. (Chutney will keep in the refrigerator for up to 3 days. Reheat before serving.)