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Tomato Relish (Gujarati Kasundi)
Sharon Raghavachary
Recipe By: Stephen Ceideburg Serving Size: 1
This very popular relish is from Gujarat in western India. It
makes a wonderful dipping sauce for finger foods.
- 1 tb Mild vegetable oil
- 1/2 ts Mustard seeds
- 1 1/2 tb Slivered garlic
- 1/2 ts Turmeric
- 1 t Cayenne pepper
- 1/2 ts Salt
- 5 md Ripe tomatoes, blanched, peeled, chopped
- 1/4 c Distilled white vinegar
Heat oil in a medium-size skillet over medium-high heat. Add mustard
and garlic. Cook, stirring, until mixture starts to brown, about 4
minutes.
Add turmeric, cayenne, salt and tomatoes. Stir and cook for 2
minutes. Add vinegar and bring to a boil. Reduce heat, cover, and
simmer until thick, about 10 minutes. Spoon into clean jars and
seal.
Makes 3/4 cup.
Note: Stays fresh for several weeks in a covered jar in the refrigerator.
PER TABLESPOON: 20 calories, 0 g protein, 3 g carbohydrate, 1
g fat (0 g saturated), 0 mg cholesterol, 93 mg sodium, 1 g fiber
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