Hot Tomato Relish (Gujarati Kasundi)
Yield
3 servingsPrep
10 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
mustard seeds
|
|
| 1 ½ | tablespoons |
garlic
slivered |
|
| ½ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
salt
|
|
| 5 | medium |
tomatoes
peeled, chopped |
|
| ¼ | cup |
white vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
mustard seeds
|
|
| 23 | ml |
garlic
slivered |
|
| 2.5 | ml |
turmeric
|
|
| 5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
salt
|
|
| 5 | medium |
tomatoes
peeled, chopped |
|
| 59 | ml |
white vinegar
|
|
Directions
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.
