Method Heat oil in a medium-size skillet over
medium-high heat.
Add mustard and garlic. Cook, stirring, until
mixture starts to brown, about 4 minutes. Add
turmeric, cayenne, salt and tomatoes.
Stir and cook for 2 minutes. Add vinegar and bring
to a boil. Reduce heat, cover, and simmer until
thick, about 10 minutes. Spoon into clean jars and
seal.
