Recipe - Hot Tomato Relish (Gujarati Kasundi)

Stephen Ceideburg
1 tablespoon Mild vegetable oil
One half teaspoon Mustard seeds
1 One half tablespoon Slivered garlic
One half teaspoon Turmeric
1 teaspoon Cayenne pepper
One half teaspoon Salt
5 md Ripe tomatoes, blanched,
peeled, chopped
One fourth 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 mediumsize skillet over mediumhigh 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 Three fourths 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