Hot Tomato Relish (gujarati Kasundi) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 tbsp: Mild vegetable oil,
1/2 tsp: Mustard seeds,
1 1/2 tbsp: Slivered garlic,
1/2 tsp: Turmeric,
1 tsp: Cayenne pepper,
1/2 tsp: Salt,
5 medium: Ripe tomatoes, blanched, peeled, chopped
1/4 cup: Distilled white vinegar,
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.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Source from luhu.jp
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.
Source from luhu.jp