30 minutes
A zesty and refreshing relish that pairs beautifully with Indian meals, adding a fresh and spicy kick.
Tomato, diced into 0.25-inch cubes
each
Onion, peeled and chopped
each
teaspoons
Black Pepper, freshly ground
teaspoons
Ground Cumin Seeds, roasted
teaspoons
tablespoons
teaspoons
1. Dice Tomato
Dice one medium-sized tomato into 0.25-inch cubes.
2. Chop Onion
Peel and finely chop the medium-sized onion.
3. Combine Ingredients
In a serving bowl, combine the diced tomato and chopped onion.
4. Add Salt and Pepper
Add one teaspoon of salt and 0.125 to 0.25 teaspoon of freshly ground black pepper to the bowl.
5. Add Cumin and Lemon Juice
Add one teaspoon of roasted, ground cumin seeds and 1 to 1.5 tablespoons of lemon juice to the mixture.
6. Add Cayenne Pepper
Add 0.125 to 0.25 teaspoon of cayenne pepper for heat.
7. Mix Thoroughly and Refrigerate
Mix all the ingredients thoroughly in the bowl to ensure even distribution of spices and seasonings. Cover and refrigerate for 30 minutes.
8. Serve
Bring the cold serving bowl to the table and enjoy the spiced tomato and onion relish with your meal.
Opt for ripe, flavorful tomatoes such as heirloom varieties, or use high-quality canned tomatoes like San Marzano outside of tomato season.
Adjust sugar and vinegar to achieve a perfect balance of sweet, sour, and savory, tasting as you go.
Toast whole spices until fragrant before grinding and bloom ground spices in oil to intensify their flavors.
Use good quality vinegar for flavor balance and as a preservative to extend shelf life.
Before cooking, sprinkle onions with salt and let them sit to draw out moisture, soften them, and enhance their sweetness once cooked.
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