Tomato Kasundi

• 60ml sunflower oil
• 1 tablespoon black mustard seeds
• 1 tablespoon turmeric
• 2 tablespoons cumin
• 2 teaspoons chilli powder
• 1/4 cup peeled, grated fresh ginger
• 4 crushed garlic cloves
• 1 seeded, finely chopped green chilli
• 30ml of malt vinegar
• 2x 400g cans diced tomatoes
• 1/3 cup brown sugar
• 1 teaspoon salt
• 130ml malt vinegar
  
  1. Step 1
     Heat 60ml sunflower oil in a large saucepan until hot. Add 1 tablespoon black mustard seeds,1 tablespoon turmeric, 2 tablespoons cumin and 2     
     teaspoons chilli powder. Cook, stirring, for 5 minutes to release the flavours.
  2. Step 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. Step 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. Step 4
     The kasundi is ready when the oil comes to the top.