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Cooked by: Chef / Last Modified: 7/17/2008 / Number of Servings: 1 |
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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 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.
| Ingredients:
1 Tablespoon(s) Mild vegetable oil
1/2 Teaspoon(s) Mustard seeds
1 1/2 Tablespoon(s) Slivered garlic
1/2 Teaspoon(s) Turmeric
1 Teaspoon(s) Cayenne pepper
1/2 Teaspoon(s) Salt
5 medium Ripe tomatoes, blanched
1/4 Cup(s) Distilled white vinegar |
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