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
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.
