Going for dips TOMATO AND CINNAMON DIP

Sometimes, All YOU need to pump Up the FLAVOUR of A Snack or dish is A really good Side

• 1 tbsp coriander seeds • 1 tsp cumin seeds • ½ tsp black peppercorns • ¼ cup vegetable oil • 2 tsp black mustard seeds • 1 tsp curry leaves, minced • 3 whole dried red chilli peppers

• 2 large cloves fresh garlic, minced • ½ cup red onion, minced • 1 tsp red chilli powder • Salt to taste • 3 large tomatoes, chopped • 2 tbsp tomato paste • 2 tbsp vinegar • ¼ cup water • ½ tsp cinnamon powder

Method

In a spice or coffee grinder, grind together coriander, cumin seeds and peppercorns to make a fine powder.

Heat the oil in a small saucepan over medium heat and add the mustard seeds, curry leaves and chilli. Lower the heat and cover the pan until the spluttering subsides.

Add the garlic and onion, stir for a few seconds, then add the ground spices, red chilli powder and salt, and cook, stirring, for another 2 minutes.

Add the chopped tomato, tomato paste, vinegar and water; cover the pan, reduce the heat to low, and cook, stirring occasionally.

Sprinkle cinnamon powder in the end for flavour.

Cook until the chutney is thick and fragrant. Reduce to about 1 cup by heating for 10- 15 minutes. Serve cold.