| 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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