This Tomato Relish is spicy, tangy and so full of flavor that explodes in your mouth. I love this relish. I recently made this for a gift basket order and it was a big hit.
Don’t you just love tradition!
This is my grandmother’s recipe (Thakali Thoku in Tamil). A favorite of mine and so she made it often. I remember her sitting on this high stool at the stove, stirring this big pot of tomato mixture, the wafting smells filling the entire house. I would run into the kitchen several times to sneak a taste. And now, I make it for my kids.
This is a great way to make tomatoes the star. And it goes with everything! Corn muffins, bread (all kinds including naan, roti, sourdough), on top of fish and chicken, with crepes. Everything!
Spring’s in the air and the market is going to be overflowing with sweet and tart tomatoes soon. Try this with my delectable Buttermilk Corn Muffins or my Spinach and Tur Dal Parathas.
Spicy and tangy relish. Think exploding flavors and you going Mmmmmmm.
Ingredients
- 650g or 5 - 6 Medium size Tomatoes (I like Vine or Beefsteak Tomatoes)
- 2 teaspoons Cayenne Powder
- 1 teaspoon Coriander Powder
- 2 teaspoons Sugar
- 1 teaspoon Salt (add more at the end if needed)
- 4 Tablespoon Sesame Seed Oil
Instructions
- Dice the tomatoes finely with skin on. Use all parts including the juice and seeds.
- In a Dutch Oven, add the tomatoes and all the spices and sesame seed oil.
- Cook on medium heat for 30 minutes or more, till the mixture thickens and the liquid in the tomatoes is almost gone. Stir often. You will see the oil separating from the mixture at the sides.
- You should be able to scoop it up with a spoon and should be in a thick jam-like consistency.
- Cool completely. The relish can be stored for up to 2 weeks in the refrigerator or 3 months in the freezer.
One of the lucky ones to have enjoyed this totally delish relish.