Instructions: Heat the oil in a small skillet, add garlic, tamarind or lime juice, and onion, and stir-fry for 1 minute. Add chilies and tomatoes and stir-fry for a few minutes. Add sugar and season with salt. Stir in coconut milk and tomato paste.

Bring to a boil, reduce the heat and cook for 10 to 15 minutes, until the mixture is fairly dry. Let cool, cover, and chill until required. Serve garnished with cilantro and green chili. (It will keep in the refrigerator for about a week.)

This recipe yields 1 pound.

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