Tomato Kasundi

I love this with my curries, or spread on a wrap or naan bread. Delish!

Ingredients:

125g fresh ginger, peeled and chopped

60g garlic cloves, roughly chopped

30g green chillies, seeds removed, chopped

250ml malt vinegar

125ml sunflower oil

45g black mustard seeds

2 tbs ground turmeric

40g ground cumin

1 tsp ground chilli powder

1kg fresh tomatoes, chopped

125g brown sugar

20g salt



Method:

1. Put ginger, garlic and green chillies into a small food processor with about 50ml of the malt vinegar and puree to a smooth paste.

2. Heat oil in a large saucepan and fry the mustard seeds until they pop. Add the dry spices and the ginger, garlic and chilli mixture. Stir and cook a few minutes before mixing in the rest of the ingredients.

3. Simmer for about an hour, uncovered. It will be thickened and the oil will sit on the top.

4. Pour the hot Kasundi into sterilised jars and seal while hot.