| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Sauces | 1 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | tb | Mild vegetable oil |
| 1/2 | ts | Mustard seeds |
| 1 1/2 | tb | Slivered garlic |
| 1/2 | ts | Turmeric |
| 1 | ts | Cayenne pepper |
| 1/2 | ts | Salt |
| 5 | md | Ripe tomatoes, blanched, peeled, chopped |
| 1/4 | c | Distilled white vinegar |
INSTRUCTIONS
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 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. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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