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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Chutneys, Relishes and Spices
Contributed by Vegetarians and Vegans from around the world
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Hot 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