Tomato Chutney Dip

INGREDIENTS

1 teaspoon ghee or avocado oil

½ red onion, chopped

5 cloves garlic, crushed

½-inch fresh ginger, grated

10 tomatoes, chopped

1 small green chili pepper, chopped (remove seeds, for less heat) 

½ teaspoon curry powder

½ teaspoon cumin powder

½ teaspoon salt

½ bunch flat-leaf parsley, chopped

DIRECTIONS

1. Heat the ghee in a heavy bottomed skillet.
2. Add the onion, garlic and ginger. Cook until caramelized, adding a few teaspoons of water so the mixture doesn’t stick to the pan. 
3. Add tomatoes, green chili pepper, curry, cumin and salt
4. Cook over medium heat for about 10 minutes or until the liquid in the tomatoes evaporates.
5. Remove from the heat.
6. Add salt to taste, and stir in parsley.

This chutney is delicious served with Cult Crackers.