Tomato-Cucumber Chutney

• BASIC-EASY
• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 tablespoons vegetable oil
2. 4 garlic cloves, minced
3. 2 red Thai chiles, minced
4. 1 medium red onion, finely chopped
5. 6 medium tomatoes, cut into 1/2-inch dice
6. 1 tablespoon curry powder
7. 2 tablespoons honey
8. 1 English cucumber, halved lengthwise, seeded and finely diced
9. Salt and freshly ground pepper
10. 2 tablespoons coarsely chopped basil
11. 2 teaspoons sesame seeds

1. In a large skillet, heat the vegetable oil. Add the garlic, chiles and onion and cook, stirring occasionally, over moderate heat until softened, about 5 minutes. Add the tomatoes and curry powder and simmer until the tomato liquid starts to thicken, about 10 minutes. Add the honey and simmer for 5 minutes. Add the cucumber and simmer until crisp-tender, about 3 minutes. Remove the skillet from the heat and season the chutney with salt and pepper. Let cool slightly. Stir in the basil, sprinkle with the sesame seeds and serve.