KEY POINTS:
Makes 2 cups
50ml vegetable oil
3 tsp black mustard seeds
2 tsp ground turmeric
2 tsp cumin seeds
3 tsp chilli powder
1/4 cup fresh ginger, peeled and grated
3 garlic cloves, peeled and crushed
1 fresh red chilli, deseeded and finely chopped
2kg ripe tomatoes, blanched, deseeded and chopped
1/2 cup brown sugar
2 tsp salt
1/2 a cup of cider vinegar
1 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.
2 Add the ginger, garlic, fresh chilli, tomatoes, sugar, salt and vinegar. Stir to combine.
3 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. Tomato kassundi will keep for two months.