Kasundi is a tomato chutney with cumin, mustard seeds, chilli and turmeric which adds rich Indian flavours. This tomato kasundi will keep for two months. Makes 2 cups.
Ingredients
| 50 ml | Vegetable oil |
| 3 tsp | Black mustard seeds |
| 2 tsp | Ground turmeric |
| 3 tsp | Chilli powder |
| 2 tsp | Cumin seeds |
| ¼ cup | Fresh ginger, (peeled and grated) |
| 3 cloves | Garlic, (peeled and crushed) |
| 1 | Red chilli, (deseeded and finely chopped) |
| 2 kgs | Large ripe tomatoes, (blanched, deseeded and chopped) (Main) |
| ½ cup | Brown sugar |
| 2 Tbsp | Salt |
| ½ cup | Cider vinegar |
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Directions
- Heat the oil then add the mustard seeds, when they begin to pop add the turmeric, cumin and chilli. Cook for a few minutes while stirring.
- Add the ginger, garlic, fresh chilli, tomatoes, sugar, salt and vinegar. Stir to combine.
- Simmer the relish for 1 hour while stirring occasionally.
- The relish is ready when the oil comes out on top.
- Spoon into sterilised jars and refrigerate.
