10 January 2013,20:54 by

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This delicious relish is especially suited to lentil dishes. If kept in a covered bowl in the refrigerator, it will keep for a week.
Makes :
2 1/4 cups

Preparation Method :

  • Pour the oil into a frying pan, karahi, or wok and place over medium heat.
  • When the oil is hot, fry the cinnamon, cloves, cumin and nigella seeds, bay leaves, and mustard seeds for about 5 minutes.
  • Crush the garlic cloves and add them to the spice mixture. Fry until golden.
  • Meanwhile, drain the tomatoes, reserving the juices.
  • Add the ginger, chilli powder, turmeric, sugar, and the reserved tomato juices.
  • Simmer until reduced, add the tomatoes, and cook for 15 - 20 minutes. Cool and serve.


  • 100 ml Cooking oil
  • 2 inch piece cinnamon stick
  • 4 cloves
  • 1 teaspoon freshly roasted cumin seeds
  • 1 teaspoon nigella seeds
  • 4 bay leaves
  • 1 teaspoon mustard seeds, crushed
  • 4 garlic cloves
  • 800 grams canned, chopped tomatoes
  • 2 inch piece fresh root ginger, crushed
  • 1 teaspoon chilli powder
  • 1 teaspoon ground turmeric
  • 4 tablespoons brown sugar

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