Tomato kasundi

Name: Tomato kasundi
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Indian
Ingredients: 5 cm ginger, finely chopped; 2 tablespoons chilli powder; 1 green chilli, deseeded and chopped; 4 garlic cloves, finely chopped; 1 tablespoon black mustard seeds; 1 tablespoon vegetable oil; 2 tablespoons ground cumin; 1 tablespoon ground turmeric; 2 x 400 g tins diced tomatoes; 2/3 cup (170 ml) apple cider vinegar; 1 teaspoon salt; 1/3 cup (60 g) lightly packed light brown sugar

Preparation info

Difficulty
Easy
Ready in
1 hr 45

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

This fiery chutney is a great thing to whip up and it stores beautifully in the fridge. Think of it as a relish akin to ketchup – tangy and saucy, but with a pretty good kick to it. You can, of course, cut back on the chilli powder if spice is not your thing.

Ingredients

1 tablespoon vegetable oil
1 tablespoon black mustard seeds
1

Asia
India
Preserve
Side dish
Gluten-free
Vegan

Method

Pour the oil into a non-stick saucepan over medium heat and fry the mustard seeds, turmeric, cumin and chilli powder for 5 minutes. Add the ginger, garlic, green chilli and 2 tablespoons of the vinegar and cook for another 5 minutes.

Finally, add the tomatoes, sugar, salt and the rest of the