Chutneys came to Oman via the spice trade from India. These condiments were adapted to local ingredients and palates but served the same purpose: to brighten the table.
This is a simple yet delicious chutney or sauce. The tomatoes are tart and balanced by the spice from the chillies and the pungency of the garlic. Bright and bold, it is a perfect condiment to cut through the fats of grilled meats or Shuwa.
Felicia Campbell is an award-winning writer, editor, and producer. Her cookbook is more of a historical memoir of the region, its food, culture, and deep history. It could be one of those cookbooks that you can read as a novel, but I love to rush into my kitchen and cook the dishes, knowing their deep history.
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6 large tomatoes
4 garlic cloves
Salt, to taste
1 teaspoon chilli powder, or to taste
Purée the tomatoes in a blender with the garlic until very smooth.
Add tomato purée, salt, and chilli powder to a pot. Cook for 20 minutes on very low heat, stirring often so the mix does not stick to the bottom and burn. The mixture will thicken and form a thick sauce.
Cool completely and serve at room temperature.