“From Cooking Light. Store in fridge up to a week or freeze for up to two months.”
READY IN:
1hr 5mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in saucepan over med-high.
  2. Add mustard seeds, cumin seeds, and chiles to pan; cook 1 minute Stir in turmeric; cook 30 seconds. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 50 min).
  3. Spoon into a bowl; cover and chill.

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