Tomato And Chili Dip

Course : Dips
Serves: 1 pound
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3 tablespoons peanut oil
2 clove garlic -- crushed
1 piece tamarind -- crushed (or 1/4 cup lime juice)
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 / Directions:

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.)

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