3.4/5 rating (8 votes)

Punjabi Tomato Relish

  • Heat Medium
  • Serves 8
  • Dietary Info VEGETARIAN
  • Prep 10 mins
  • Cook 1 hr

A tomato relish cooked with five spices

Hari says

This is my Punjabi tomato relish which I like to keep in the fridge to have with meaty snacks such as Lamb Kebabs or Kofta Bites. I call it punjabi because it uses some classic North Indian spices such as Kasoori Methi or fenugreek leaf and Kashmiri chillies.

It is so delicious as a dip but what makes this really special is that it takes less the five minutes to put together.

  • Ingredients
  • Method
  • 1 fresh tomato, roughly chopped
  • handful of coriander, roughly chopped
  • 3cm fresh ginger
  • 1 tsp salt
  • ½ tsp Kashmiri chilli powder, (optional)
  • 1 tbsp vegetable oil
  • 1 tsp kalonji seeds
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek leaves

Method

  1. Place tomato, coriander, ginger into a blender and blitz to a pulp.
  2. Heat the oil in a heavy pan and add all the spices until they sizzle & become fragrant. This should only take a minute.
  3. Pour the pulp into the pan and heat through for a minute. Pour into a serving dish and leave to cool before serving. Store in a sealed jar and keep in the fridge for up to 2 weeks.

Nutritional information

Typical values* per Serving
Calories25
Fat (g)2
of which saturates (g)0
Carbohydrates (g)2
of which sugars (g)1
Fibre (g)0
Protein (g)1
Salt (mg)291
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

Useful equipment

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