Recipe information
Yield
makes 1 1/4 cups
Ingredients
Preparation
Step 1
Pour the olive oil into a skillet over medium-high heat. Add the onion and garlic and sauté until they are golden brown. Add the sugar and curry powder and cook for 5 minutes. Add the vinegar and deglaze the pan. Add the tomatoes, oregano, salt, and pepper to taste and simmer for 30 minutes. Remove from the heat and pour the contents into a strainer. Stir the relish so most of the liquid drains (see Note). Transfer to a cutting board and roughly chop. Transfer to a bowl and mix in the parsley and mustard seeds. Check the seasoning and adjust if necessary. Use immediately or store refrigerated for up to 1 week.
Note
Step 2
Consider reserving the liquid from the relish to reheat any leftover meatloaf or other meats. It’s also great as the base of a flavorful tomato sauce or dressing.
