Tomato And Chili Dip

Recipe Ingredients

3 tablespoons	45ml	Peanut oil
2		Garlic cloves - crushed
1		Tamarind - crushed
		(or 1/4 cup lime juice)
1		Onion - finely chopped (small)
3		Green or red chilies - seeded, and
		Cut into fine strips
1 lb	454g / 16oz	Firm tomatoes - peeled, diced
1 tablespoon	15ml	Dark brown sugar
1/3 cup	78ml	Canned coconut milk
1 tablespoon	15ml	Tomato paste
		Salt - to taste
		For Garnish
		Cilantro sprigs
		Finely-chopped green chili

Recipe Instructions

Heat the oil in a small skillet, add garlic, tamarind or lime juice, and onion, and stir-fry for 1 minute. Add chilies and tomatoes and stir-fry for a few minutes. Add sugar and season with salt.

Stir in coconut milk and tomato paste.

Bring to a boil, reduce the heat and cook for 10 to 15 minutes, until the mixture is fairly dry. Let cool, cover, and chill until required.

Serve garnished with cilantro and green chili. (It will keep in the refrigerator for about a week.)

This recipe yields 1 pound.

Source:
THE KITCHEN GARDEN COOKBOOK edited by Nicola Hill

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