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

WKND - - Kitchen Classics Saucerful Of Sauce - Ingredients

• 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.

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