Plum Tomato Mustard Dip

MAKES 1 cup

1 tablespoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon black peppercorns
¼ cup vegetable oil
2 teaspoon black mustard seeds
2 teaspoon curry leaves, minced
3 whole dried red chili peppers
2 large cloves fresh garlic, minced
½ cup red onion, minced
1 teaspoon paprika
Salt to taste
2 large plum tomatoes, chopped
2 tablespoons tomato paste
2 tablespoon vinegar
¼ cup water

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

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

Add the garlic and onion, stir a few seconds, then add the ground spices, paprika, and salt and cook, stirring, another 2 minutes. Add the chopped tomato, tomato paste, vinegar and water cover the pan; reduce the heat to low, and cook, stirring occasionally, until the chutney is thick and fragrant.

Reduce to about 1 cup, about 10 to 15 minutes.

Serve hot or cold.