KASUNDI

PREP + COOK TIME 1 HOUR 30 MINUTES START 4 DAYS BEFORE READY IN 3 DAYS MAKES 6 CUPS

Kasundi is a delicious and versatile Indian tomato relish that can be used to lift a multitude of dishes. The spices below will be familiar, except perhaps the nigella seeds, although you are likely to have encountered these black seeds with an onion-like taste on Turkish bread. The seeds can be found in delis and greengrocers that sell spices.

1.5kg vine-ripened tomatoes 90g fresh ginger, peeled, chopped coarsely 8 cloves garlic, chopped coarsely 2 long fresh green chillies, seeded, chopped coarsely 1¼ cups (310ml) apple cider vinegar ½ cup (125ml) olive oil 3 teaspoons brown mustard seeds 1 tablespoon ground cumin 1 tablespoon smoked paprika 3 teaspoons ground turmeric 2 teaspoons nigella seeds 1 teaspoon ground chilli powder 400g can crushed tomatoes 2/3 cup (150g) firmly packed brown sugar 2 teaspoons sea salt flakes

1 Using a small, sharp knife, score the base of each tomato with a small cross. Place in a saucepan of boiling water for 1 minute or until the skins start to split. Remove with a slotted spoon into a bowl of iced water. Peel and discard tomato skins. Coarsely chop tomatoes.

2 Process ginger, garlic, green chilli and 2 tablespoons of the vinegar to a smooth paste.

3 Heat oil in a large saucepan over medium heat, add mustard seeds; cook, stirring, for 20 seconds or until seeds start to pop. Add ginger paste; stir for 2 minutes or until softened. Add cumin, paprika, turmeric, nigella seeds and ground chilli; stir until well combined. Add fresh and canned tomatoes, sugar, salt and remaining vinegar; simmer, stirring occasionally, for 55 minutes or until mixture is a thick, rich, sauce consistency.

4 Spoon hot kasundi into hot sterilised jars; seal immediately.

Label and date jars when cold.

Store in a cool, dark place; refrigerate after opening.