Hot Indian Tomato Relish (Gujarati Kasundi)

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HOT INDIAN TOMATO RELISH (GUJARATI KASUNDI)

 

1 tbl. vegetable oil

1/2 tsp. mustard seeds

1 1/2 tbsl. minced garlic

1/2 tsp. turmeric

1 tsp. cayenne pepper

1/2 tsp. salt

5 medium size, ripe tomatoes, blanched,

(peeled, and chopped in small pieces)

1/4 cup distilled white vinegar

 

" " " " " " My Father is from India and mother is from Mexico. I have the best of

two cultures when it comes to food. This tomato relish is used to dip

vegetables in and we make this for the holidays. My name is Dan and

I'm a vegetarian and in college with Mo.

Here is my holiday recipe for the group. " " " " " "

 

 

Heat oil in a medium size skillet over medium high

heat. Add mustard seeds 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 a jar or container and refrigetate until

ready to serve.