About:

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

Ingredients:

• 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

Procedure:

• 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.

Note:

• 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