---------- Recipe via Meal-Master (tm) v8.02
  Categories: Indian, Sauces
       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
   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,