In a saucepan, heat the oil and add the onion and garlic. Sauté for 3 minutes. Add
the tomatoes and simmer until soft. In an electric blender, food processor, or food
mill, puree the mixture. (Your choice of equipment depends on your preference - smooth
or chunky sauce.)
This chutney is the best accompaniment to savory samosas, pastries with spicy potato
and pea filling. Tamarind is available in specialty Asian markets.
1/2 tsp. salt
Return the mixture to the stove and add the chili powder, brown sugar, and salt,
and bring to a boil. Turn the heat to medium-low and simmer for 10 minutes. Refrigerated,
this sauce keeps for a week. Frozen, it keeps for a month.