This is an Indian red Tamatar Chatni (tomato chutney) which has heaps of flavour. The lengthy time to make this is due to it needing to stand and cool for a long while before it is served. It's a good idea to make this a day or two in advance.
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
3 large ripe tomatoes, diced
3/4 teaspoon chilli powder
2 tablespoons tamarind paste
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In a frying pan, cook onion in oil over medium heat until soft. Stir in garlic, and continue cooking for 3 minutes. Stir in tomatoes, and cover; continue cooking until tomatoes are soft and begin to break down. Season with chilli powder, tamarind and salt.
Transfer mixture to a blender or food processor. Process until smooth. Refrigerate for at least 2 hours, preferably overnight.