Tomato kasundi

Makes 1ℓ

Preparation time 20 minutes

Cooking time 2 hours

You could use this chutney of Indian origin immediately, but it improves with time and would be at its best after a month. Traditional kasundi is quite spicy, but this version is mild. Taste it and, if you prefer more bite, add 1-2 tablespoons of chilli powder. Serve it with our chickpea fritters (recipe on the right), with fried eggs for breakfast, on a sandwich or with roast meat.

You need

• ½ cup (125ml) olive oil • 2 tablespoons (30ml) mustard seeds • 1 tablespoon (15ml) turmeric • 2 sprigs fresh curry leaves or

1 tablespoon (15ml) curry powder • 2 tablespoons (30ml) cumin seeds • 2 tablespoons (30ml) paprika • ½ cup (125ml) grated fresh ginger • 10 garlic cloves, chopped finely • 2 chillies, seeds removed • 1kg ripe tomatoes, chopped • 1 cup (250ml) brown sugar • 2 tablespoons (30ml) salt • ¾ cup (180ml) malted vinegar

This is how

Heat the oil in a large saucepan and add the mustard, turmeric, curry, cumin and paprika. Fry the spices for 4 minutes, stirring continuously. Add the ginger, garlic and chilli, and stir the mixture for a few minutes, taking care not to let it turn brown.

Add the remaining ingredients and simmer at a low temperature for 1-2 hours or until the mixture thickens, stirring occasionally to prevent it from burning.