Indian

Tomato kasundi

Name: Tomato kasundi
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 2 cups
Cuisine: /indian
Ingredients: 60ml sunflower oil; 1 tablespoon black mustard seeds; 1 tablespoon turmeric; 2 tablespoons cumin; 2 teaspoons chilli powder; 1/4 cup fresh ginger, peeled, grated; 4 crushed garlic cloves; 1 green chilli, seeded, finely chopped; 30ml of malt vinegar; 2x 400g cans diced tomatoes; 1/3 cup brown sugar; 1 teaspoon salt; 130ml malt vinegar

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10m

1h 40m

2 cups

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Tomato kasundi, a fiery Indian condiment, is extremely versaitle. Serve it with dhal or a mild curry.

60ml sunflower oil
1 tablespoon black mustard seeds
1 tablespoon turmeric
2 tablespoons cumin
2 teaspoons chilli powder
1/4 cup fresh ginger, peeled, grated
4 crushed garlic cloves
1 green chilli, seeded, finely chopped
30ml of malt vinegar
2x 400g cans diced tomatoes
1/3 cup brown sugar
1 teaspoon salt
130ml malt vinegar

Method

1.

Heat 60ml sunflower oil in a large saucepan until hot. Add black mustard seeds, turmeric, cumin and chilli powder. Cook, stirring, for 5 minutes to release the flavours.
2.

Add 1/4 cup peeled, grated fresh ginger, 4 crushed garlic cloves, 1 seeded, finely chopped green chilli and 30ml of malt vinegar and cook for 5 minutes.
3.

Add two 400g cans diced tomatoes, 1/3 cup brown sugar, 1 teaspoon salt and 130ml malt vinegar and simmer for 1-1 1/2 hours.
4.

The kasundi is ready when the oil comes to the top.