Punjabi Tomato Relish
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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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
- Place tomato, coriander, ginger into a blender and blitz to a pulp.
- Heat the oil in a heavy pan and add all the spices until they sizzle & become fragrant. This should only take a minute.
- 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 |
|---|---|
| Calories | 25 |
| 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 |
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