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expeller-pressed brown mustard seeds garlic cayenne ground turmeric tomatoes kosher salt white vinegar sugar
Viewed: 41 - Published at: 3 years agoIngredients
- 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
Method
- 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.
