The basic ingredients for spreads and dips are garlic, chillies and spices. The texture can vary from thick and paste-like to soft and saucy. Making them at home is less expensive, and it allows me to control the flavour/heat level to taste. I love toasting the whole spices and grinding them for freshest flavour
Yields: 3-4 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
- Chopped fresh tomatoes-2medium
- Chopped walnuts-a handful
- Chopped onion-1medium
- Olive oil-1tbsp
- Mustard seeds-2tsp
- Fenugreek seeds-1/2tsp
- Pepper corns-4-5
- Cayenne pepper- 1tsp ( alternatively red chilli powder/paprika can be used)
- Crushed garlic-2cloves
- Cider vinegar-2-3tbsp
- Chopped mint- a handful
- Salt- to taste
- Fry spices (fenugreek seeds, mustard seeds, pepper corns) over a low heat in a skillet/pan until fragrant then add crushed garlic, onion and saute for 2-3 minutes.
- Add tomatoes, cayenne pepper, ½ cup of water, vinegar, salt and cook for 12-15 minutes or until the tomatoes are mushy and cooked well.
- Once cooked take off the flame and allow it to cool a bit and then place it in the blender/ food processor, along with walnuts until smooth. Adjust the seasoning with little more spice/ salt if needed.
- Serve as a dip with chips/crackers or spread on sandwich or even with Chapathi.
- Spices can be personalised as per taste.
- Olive oil may be added to thin out the mixture (a thin layer of oil is added before storage to keep it fresh)
- Vinegar or Lemon juice can be added to help preserve the sauce