|
Ingredients
|
Quantity
|
|
Mild vegetable oil
|
1 tbsp
|
|
Mustard seeds
|
½ tsp
|
|
Slivered garlic
|
1 ½ tbsp
|
|
Turmeric
|
½ tsp
|
|
Cayenne pepper
|
1 tsp
|
|
Salt
|
1/2tsp
|
|
Ripe tomatoes – blanched, peeled and chopped
|
5 medium
|
|
Distilled white vinegar
|
¼ cup
|
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
