Indian Red Chutney

• 1 teaspoon Canola Oil
• 1 teaspoon Cumin Seeds
• 1/2 whole Red Onion, Chopped
• 2 whole Tomatoes Quartered
• 3 cloves Garlic
• 1 teaspoon Salt
• 2 Tablespoons Indian Kashmiri Chili Powder, Or 10 Red Chilies
• 1 Tablespoon Tamarind Paste

1. Start by heating a skillet on medium heat.
2. Add oil, give a swirl, then toss in cumin seeds, onion, tomato, and garlic.
3. Cook for about 8 minutes, until onion begins to soften, then add kashmiri powder.
4. Stir well, then toss everything into a food processor and buzz until you have a smooth chutney.

canola oil, cumin seeds, red onion, tomatoes, garlic, salt, indian kashmiri chili powder, tamarind paste

Taken from tastykitchen.com/recipes/appetizers-and-snacks/indian-red-chutney/ (may not work)