Hot Tomato Relish (Gujarati Kasundi)
indian, sauce
1 stephen ceideburg
1 tablespoon mild vegetable oil
1/2 teaspoon mustard seeds
1 1/2 tablespoon slivered garlic
1/2 teaspoon turmeric
1 teaspoon cayenne pepper
1/2 teaspoon salt
5 medium ripe tomatoes, blanched, peeled, ch; opped
1/4 cup 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.
Yield: 1 servings