Tomato Relish/Salsa, Mild
Tomato relish is easy to make and a nice dish to serve with Maxican, as well as other savoury meals snacks and even sandwiches. It can stay in the fridge for upto a week. Adjust seasoning/vinegar to taste and leave in the fridge overnight or at ... [... more]
Mamta's Kitchen |
Saltfish fritters with spicy tomato relish and paprika chips
1. To make the saltfish fritters, in a medium bowl, start by adding the flour, add in the egg and whisk. Then add in the milk (add a little more if required). Season with salt and freshly ground black pepper. 2. In a medium sized saucepan, add ... [... more]
BBC |
Tomato Relish
Toast the cumin on a sheet of foil until it turns a deep brown, about 3 minutes. Toss the tomatoes with the onion, cilantro, cayenne and toasted cumin. Pinch cayenne pepper Preheat oven to 250. WATCH carefully to make sure it doesn't blacken and ... [... more]
International Vegetarian Union |
Hot Tomato Relish (Gujarati Kasundi)
This very popular relish is from Gujarat in western India. It makes a wonderful dipping sauce for finger foods. Heat oil in a medium-size skillet over medium-high heat. Add mustard and garlic. Cook, stirring, until mixture starts to brown, about ... [... more]
International Vegetarian Union |
Tomato Relish/Salsa, Hot !
Place all ingredients, except the oil, in a food processor and chop coarsely. Do not use a blender/liquidizer, that will make it too smooth. The mix should have a 'chopped' texture. It is this rough texture of the individual ingredient that gives ... [... more]
Mamta's Kitchen |
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