Curried tomato onion relish
Hospital
VA Medical Center, Martinsburg
Cook time
20 minutes
Yield
20 servings
Recipe type
Plant-based
ingredients
Ingredients
4 pounds yellow onions, fresh, diced
1/4 ounce salt, table, iodized
1/8 ounce pepper, black, ground, restaurant grind, fine
1 ounce chili powder, mild
1/4 ounce cumin, ground
1 1/2 ounces curry powder
1/8 ounce pepper, cayenne, ground
4 pounds tomatoes, fresh, grape
8 pounds water, cold
2 pounds tomato puree, extra heavy, canned
1/4 ounce salt, table, iodized
1/8 ounce pepper, black, ground, restaurant grind, fine
1 ounce chili powder, mild
1/4 ounce cumin, ground
1 1/2 ounces curry powder
1/8 ounce pepper, cayenne, ground
4 pounds tomatoes, fresh, grape
8 pounds water, cold
2 pounds tomato puree, extra heavy, canned
preparation
Instructions
1. Sauté onions in olive oil over medium heat. Add salt and pepper. Sauté until lightly browned, about 7 to 9 minutes, stirring occasionally.
2. Stir in all the dry spices and sauté for 2 more minutes until fragrant.
3. Cut half of the grape tomatoes in half, leaving the other half whole. Add to the mixture in the kettle and stir well. Add the tomato puree and water. Cook for about 10 minutes. The relish mixture is done when it is thick enough to coat a spoon.
2. Stir in all the dry spices and sauté for 2 more minutes until fragrant.
3. Cut half of the grape tomatoes in half, leaving the other half whole. Add to the mixture in the kettle and stir well. Add the tomato puree and water. Cook for about 10 minutes. The relish mixture is done when it is thick enough to coat a spoon.
Notes
Pairs well with vegetarian kale rolls.
