My dad is very fond of sandwich spreads. Since he is diabetic, my endeavor is to create innovative spreads that are healthy and tasty. Here is a spicy, tangy and low calorie sandwich spread.
This is a multipurpose dip, you can serve it with momos, use it on sandwiches, serve it with chips or crudities.
Ingredients
Tomatoes. 2 medium
Byadagi chili. 2
Oil. 2 tsp
Garlic. 2 fat cloves finely chopped
Ginger. 1/2 tsp grated
Onion 1 tbsp finely chopped
Salt. 1/2 tsp
Red wine vinegar 1 tsp
Method
Make a cross at the bottom of the tomatoes.
Bring some water to boil in a saucepan.
Tip in the tomatoes and chili.
Boil for five minutes.
Remove them and let them cool.
Remove the skin of the tomatoes.
Grind tomatoes and chili into a fine paste.
Heat oil in a pan.
Add garlic, ginger and onion.
Fry on low heat till garlic turns brown.
Tip in the puree.
Wash the jar with 2 tbsp water and add it to the pan.
Cook until the puree thickens.
Now add salt, vinegar and sugar.
Mix well.
Remove from heat.
Let it cool completely before you refrigerate it.