Spicy Tomato Onion Chutney Over Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Peppers

  Hot chile, sun-dried

  6 pepper or 3g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 dash or 0.4g

• Spices Mustard Seeds

  Compliments

  1 tsp or 4g

Directions

1. Prepare rice according to package directions.
2. Heat half of the oil in a skillet over low heat, add whole dry red chilies and stir for about 10-15 seconds until fragrant.
3. Add thinly sliced onion and sauté until translucent, about 3-5 minutes, then add sliced tomatoes and cook until they break down and become mushy. Remove from the heat and allow the mixture to cool slightly.
4. Transfer the mixture to a food processor with salt to taste and blend, adding a little water if needed until a smooth paste is achieved.
5. Return the skillet to low heat and heat the remaining oil. Add mustard seeds and stir until they splutter, then add the chutney paste and stir continuously for about 1 minute, until thickened.
6. Serve over rice and enjoy.