Hot tomato relish (gujarati kasundi)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | tablespoon | Mild vegetable oil |
| ½ | teaspoon | Mustard seeds |
| 1½ | tablespoon | Slivered garlic |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Cayenne pepper |
| ½ | teaspoon | Salt |
| 5 | mediums | Ripe tomatoes, blanched, peeled, chopped |
| ¼ | cup | Distilled white vinegar |
Directions
This very popular relish is from Gujarat in western India. It makes a wonderful dipping sauce for finger foods.
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 ¾ 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.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.