Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 1 ts Cayenne pepper
1 tb Mild vegetable oil 1/2 ts Salt
1/2 ts Mustard seeds 5 md Ripe tomatoes, blanched,
1 1/2 tb Slivered garlic -peeled, chopped
1/2 ts Turmeric 1/4 c Distilled white vinegar

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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