This keeps for several weeks in the fridge and is good with spiced basmati rice, grilled chicken or lamb, or a creamy corn stew.
Recipe information
Yield
makes 2 cups
Ingredients
1 tablespoon expeller-pressed vegetable oil
1/2 teaspoon brown mustard seeds
3 garlic cloves, slivered lengthwise
1/2 teaspoon cayenne
1 1/4 teaspoons ground turmeric
5 ripe plum tomatoes, peeled, seeded, and finely diced
1/2 teaspoon kosher salt
1/4 cup distilled white vinegar
1/4 teaspoon sugar
Preparation
Heat the oil in a medium-size heavy nonreactive pot over medium-high heat. Add the mustard seeds and garlic, and cook until the garlic is turning light golden brown and the seeds are popping, about 2 minutes. Add the cayenne and turmeric. Cook for 10 to 20 seconds, and then add the tomatoes, salt, vinegar, and sugar. Simmer for 15 minutes, or until the tomatoes are soft and the relish has thickened slightly. Serve hot.
