Chilli Tomato Dip Recipe

serves 12

ingredients

1 large onion, finely chopped
400g/14oz canned chopped
tomatoes, drained
2 fresh green chillies, seeded and
finely chopped
1 fresh red red chilli, seeded and
finely chopped
2 teaspoons granulated sugar
1 garlic clove, crushed
1
⁄4 teaspoon ground turmeric
1 teaspoon curry powder
125ml/4fl oz sunflower oil
1
⁄2 teaspoon chilli powder

• Heat the oil in a pan over a low heat, add the onions and sweat gently. Add the tomatoes, and keep stirring until the tomatoes are broken up. Add the remaining ingredients, and stir well.
• Simmer for 20 minutes, stirring regularly to avoid the mixture
catching on the bottom of the pan. Continue cooking until the liquid is
nearly gone. Remove from the heat and allow to cool.
• Serve at room temperature with toasted flatbread such as pitta.

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