Tomato, Garlic & Yogurt Relish

(from koshka’s recipe box)

Use red, very ripe tomatoes on the vine for this dish, and it will be at its very best. =) It’s great in this heat… Goes particularly well with BBQ dishes also. Recipe serves 4 as a side dish.


Serves 4 people

Categories: asian, garlic, india, side dishes, tomatoes, vegetarian, yogurt


  • 2 large, ripe tomatoes
  • 2 cups plain yogurt
  • 1 large clove garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seeds
  • 2 green serrano chilies, thinly sliced lengthwise
  • Fresh mint leaves to taste


  1. Half the tomatoes. Force cut side against large holes of grater that’s set over a bowl so that the grated flesh & juices are caught. Discard skins.

  2. Whisk yogurt, garlic and salt into the tomatoes.

  3. Heat the oil on high in a small saucepan with lid, and tilt to form a pool. Add mustard seeds, cover immediately. When they stop splattering, lift lid carefully and add mint and chilies. Stir-fry until lightly blistered, about 2 minutes. Add to yogurt mixture and toss. Chill for several hours before serving.

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