Category: Sauces
Rating: 3.13
Servings: 1


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.

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Hot Tomato Relish (Gujarati Kasundi)

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

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