Different Dip And Different Chips

• 1/2 pound fresh tomatillos, husks removed, rinsed and diced
• 1 small red onion,diced
• 2 clove garlic, peeled and minced
• 2 tablespoons chopped fresh coriander
• 1 fresh jalapeno peppers, seeded and minced
• 1 tablespoon coconut sugar
• 1/4 cup coconut vinegar
• 1/2 teaspoon black Indian sea salt ( kala namak )
• 1 teaspoon ground cumin
• 1/2 teaspoon chilpotle peppers, ground
• 1/4 teaspoon turmeric powder
• 1 teaspoon kalonji seed ( nigella seed )

1. Combine all the ingredients in a saucepan and bring to a boil, stirring occasionally. If you need to add 1-2 tbs water.
2. Reduce heat and cook for 20 to 30 minutes covered, until mixture has thickened.
3. Let completely cool.
4. Transfer to the jar and refrigerate.
5. I serve with Double Mari Papad.

fresh tomatillos, red onion, clove garlic, fresh coriander, jalapeno peppers, coconut sugar, coconut vinegar, black indian sea salt, ground cumin, chilpotle peppers, turmeric powder, kalonji

Taken from food52.com/recipes/34426-different-dip-and-different-chips (may not work)