| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Sauces |
1 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
T |
Mild vegetable oil |
| 1/2 |
t |
Mustard seeds |
| 1 1/2 |
T |
Slivered garlic |
| 1/2 |
t |
Turmeric |
| 1 |
t |
Cayenne pepper |
| 1/2 |
t |
Salt |
| 5 |
|
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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