Tomato And Chili Dip

Course :	Dips
From:	HungryMonster.com
Serves:	1 pound

Ingredients:

3	tablespoons	peanut oil
2	clove	garlic -- crushed
1	piece	tamarind -- crushed
1	small	onion -- finely chopped
3	medium	green or red chilies -- seeded, and 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
1	teaspoon	salt -- to taste
		=== for garnish ===
1	bunch	cilantro sprigs
1	medium	finely-chopped green chili

Preparation:

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.)