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.
Spicy Tomato Relish
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!
On lazy days, I toss it with pasta and parmesan and it tastes so good!
This Tomato Relish is spicy and tangy. Think exploding flavors and you going Mmmmmmm. A perfect condiment to go on top of everything - from sandwiches to chicken.
- 600 grams Tomatoes approx 6 medium size Tomatoes.
- 10 grams Indian Chili Powder approx 1 Tablespoon + a little more
- 4 grams Sugar approx 1 teaspoon
- 4 grams Salt approx 1 teaspoon
- 56 grams Sesame Seed Oil approx 4 Tablespoon
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.
- I like Vine or Beefsteak Tomatoes