-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
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.