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1
Heat the oil in a wok or heavy skillet over medium-high heat.
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2
Add the cumin seeds and let them crackle and get aromatic, about 20 seconds (or just 5 seconds for ground cumin), then add the onion and chile.
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3
Stir briefly, then add 1/2 teaspoon salt.
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4
Cook, stirring frequently, until the onion is translucent, about 5 minutes.
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5
Add the tomatoes and stir for a minute or so, until they start giving off their liquid.
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6
Bring to a boil, then lower the heat, cover, and simmer until the tomatoes are soft, about 10 minutes.
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7
Remove the cover, lower the heat, and simmer a little longer, to reduce the liquid slightly.
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8
Taste for salt and adjust if you wish.
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9
(We like this slightly salty, especially if were serving it with grilled or roast meat, so we usually add at least another 1/2 teaspoon.)
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10
Just before serving, stir in the herbs, if using.
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11
TIBETAN GINGER-TOMATO CHUTNEY: I encountered another version of this salsa-like condiment in Lhasa.
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12
There the touch of heat came from ginger rather than from dried red chile.
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13
Substitute 1 tablespoon minced ginger for the dried chile.
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14
This chutney pairs especially well with beef dishes.
