Tomato kasundi

 

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

Directions

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.
4. The relish is ready when the oil comes out on top.
5. Spoon into sterilised jars and refrigerate.