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  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup minced onion
  • 3 tablespoons finely grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 1/4 cup white wine vinegar
  • 1 cinnamon stick
  • 1 (28-ounce) can diced tomatoes, drained
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 3 tablespoons honey
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • Freshly ground black pepper


  1. Heat oil in a saucepan over medium heat. Add onion; cook 3 minutes. Add ginger and garlic; cook, stirring, until garlic softens. Add vinegar and cinnamon stick; cook until reduced to a glaze, about 2 minutes.
  2. Stir in tomatoes, cumin and allspice. Reduce heat to low; cook until most of liquid has evaporated, about 20 minutes. Remove and discard cinnamon stick. Add honey and cilantro; season with salt and pepper. Transfer mixture to a food processor and pulse to make slightly chunky dip. Makes about 2 1/2 cups.
Recipe by Chef Jon Ashton

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The recipe was originally published as Tandoori Tomato Dip on

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