5 ripe plum tomatoes, peeled, seeded and finely diced
2.5 ml (½ tsp) coarse sea salt
60 ml (2 fl oz) distilled white vinegar
1.25 ml (¼ tsp) sugar
Heat the oil in a medium-size, nonreactive pot over medium-high heat. Add the mustard seeds and garlic; sauté until the garlic is light golden brown and the seeds are popping, about 2 minutes.
Add the cayenne pepper and turmeric; cook for 10 to 20 seconds. Add the tomatoes, salt, vinegar and sugar. Simmer until the tomatoes are soft and the relish has thickened slightly, about 15 minutes. Serve hot.