Title: Hot Tomato Relish (Gujarati Kasundi)
Categories: Indian Sauce
Yield: 1 Servings

		Stephen Ceideburg
1	tb	Mild vegetable oil
1/2	ts	Mustard seeds
1 1/2	tb	Slivered garlic
1/2	ts	Turmeric
1	ts	Cayenne pepper
1/2	ts	Salt
5	md	Ripe tomatoes, blanched, peeled, chopped
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. By Ignacio Perez V. on Auguday,, st 07, 1997

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