Category: Sauces
Rating: 3.13
Servings: 1


Ingredients


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

Directions: How to Cook Hot Tomato Relish (Gujarati Kasundi)


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.


=- Rate this Recipe -=


Very good

Good

Average

Poor

Very Poor


Related recipes:
Sambar Podi (Sambar Powder)
Onion And Tomato Raita
Gene's Indian Kabob Sauce (Lacto)
North Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)
Boondhi Raita


Recent comments and reviews for this recipe:

MissE writes:

When do you add the stephen ceideburg?? I spend a fortune buying him on the black market and now he's going to go to waste :(

Posted on 25 Jan 2010, 02:55 ET

Add your comment:

Name:
What is 17 minus four?
Your Comment (no html):