Tomato And Chili Dip

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Tomato And Chili Dip

 

3 tablespoons peanut oil

2 garlic cloves, crushed

1 small piece tamarind, crushed or 1/4 cup lime juice

1 small onion, finely chopped

3 green or red chilies, seeded, cut into fine strips

1 pound firm tomatoes, peeled, diced

1 tablespoon dark brown sugar

1/3 cup canned coconut milk

1 tablespoon tomato paste

salt to taste

 

Garnish:

cilantro sprigs

finely-chopped green chili

 

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.)

Makes about 2 1/2 cups.