Madras Tomato Chutney recipe

12 servings

1 large onion, chopped

2 tablespoons canola oil

2 cloves garlic, minced

3 large ripe tomatoes, diced

3/4 teaspoon chili powder

2 tablespoons tamarind extract

salt

In a skillet, 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 chili powder, tamarind extract, and salt.

Transfer mixture to a blender or food processor.

Process until smooth.

Refrigerate for 2 hours.