Hazaragi-style Relish

Ingredients

In this Hazaragi adaptation, we have incorporated traditional Hazaragi spices and flavors to give the relish a unique twist. The original Chicago-style relish is known for its sweet and tangy flavor, while the Hazaragi-style relish adds a spicy kick with the use of local spices. Additionally, we have adjusted the ingredient proportions to suit the Hazaragi palate. We alse have the original recipe for Chicago-style Relish, so you can check it out.

• 4 large tomatoes, diced (900g) 4 large tomatoes, diced (900g)
• 2 medium onions, finely chopped (200g) 2 medium onions, finely chopped (200g)
• 2 jalapeno peppers, seeded and finely chopped 2 jalapeno peppers, seeded and finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup white vinegar (60ml) 1/4 cup white vinegar (60ml)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 5g, 0.7g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 2g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the diced tomatoes, chopped onions, jalapeno peppers, and minced garlic.
2. 2.
   In a small bowl, mix together the ground coriander, ground cumin, paprika, chili powder, salt, and black pepper.
3. 3.
   Sprinkle the spice mixture over the tomato mixture and toss well to coat.
4. 4.
   Heat the olive oil in a large skillet over medium heat. Add the tomato mixture and cook for 10-15 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
5. 5.
   Stir in the white vinegar and continue to cook for another 5 minutes.
6. 6.
   Remove from heat and let the relish cool completely before transferring it to a jar or airtight container.
7. 7.
   Refrigerate for at least 2 hours to allow the flavors to meld together.
8. 8.
   Serve chilled as a condiment or dip alongside your favorite Hazaragi dishes.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If they are not in season, you can use canned diced tomatoes as a substitute.
• Jalapeno peppers — Adjust the amount of jalapeno peppers according to your spice preference. For a milder relish, remove the seeds before chopping.
• Ground coriander and cumin — For enhanced flavor, toast the whole coriander and cumin seeds in a dry skillet before grinding them.

Tips & Tricks

• For a smoky flavor, you can roast the tomatoes and jalapeno peppers before adding them to the relish.
• Adjust the spiciness by adding more or less chili powder and jalapeno peppers.
• Letting the relish sit in the refrigerator overnight will intensify the flavors.
• Serve the relish alongside grilled meats, kebabs, or as a topping for burgers.
• Experiment with different types of peppers, such as serrano or habanero, for a unique twist.

Serving advice

Serve the Hazaragi-style Relish chilled in a small bowl or as a side dish. It pairs well with traditional Hazaragi dishes like Kabuli Pulao, Mantu, or Ashak. You can also use it as a topping for sandwiches or wraps to add a burst of flavor.

Presentation advice

To enhance the presentation, garnish the relish with a sprinkle of fresh cilantro leaves or a drizzle of olive oil. Serve it in a colorful ceramic bowl to showcase the vibrant red color of the relish.