Labrang Style Tomato Chutney

This recipe is from a restaurant in Labrang, Gansu Province, China. Chutney is more of an Indian item but as Tibetans return from Indian and Nepal, they are bringing this influence with them. This chutney makes for a wonderful side dish with deep fried snacks as well as with grilled or roasted lamb and pork.

• Ready In: 50 mins
• Yields: 1 cup

Ingredients

• 2  tablespoons  vegetable oil
• 1⁄4 teaspoon ground cumin
• 1⁄2 cup onion, minced
• 1  dried red chili
• 1⁄8 teaspoon salt
• 2  medium tomatoes, diced
• 1⁄2 cup cilantro, minced

Directions

1. Heat the oil in a heavy skillet over medium high heat. Add the cumin and stir for 5 seconds.
2. Add the onion and chili. Stir briefly then add a pinch of salt. Cook, stirring frequently, until onions are translucent.
3. Add the tomatoes and stir for a minute or so.
4. Bring to a boil, then lower heat to medium. Cover and cook for 10 minutes. Remove cover and lower heat to simmer. Cook for 10 more minutes. When ready to serve, check for salt and then stir in the cilantro.