About this recipe:This tomato chutney has loads of flavour. A bit time consuming because you need to let it stand and cool for a long while before it is served. It's a good idea to make this a day or two in advance.
In a frying pan, cook onion in oil over medium heat until soft. Stir in garlic, and continue cooking for 3 minutes. Stir in tomatoes, and cover; continue cooking until tomatoes are soft and begin to break down. Season with chilli powder, tamarind extract, and salt.
Transfer mixture to a mixie or food processor. Process until smooth. Refrigerate for at least 2 hours, preferably overnight.