TOMATO KASUNDI
This is the best tomato chutney. It comes from India and is full of wonderful Indian spices, which give it a fiery heat. Though very simple to make, it is super-versatile and matches beautifully with many dishes.
Makes 5-6 x 350ml jars
1.5kg tomatoes 2½ tsp salt 9 garlic cloves 1 tsp coriander seeds 10 bird’s-eye chillies 260g onions 350g apples 350ml cider vinegar 2½ tbsp black mustard seeds 180g fresh ginger 50ml olive oil 1 tbsp cumin seeds 1 tbsp ground turmeric 2½ tbsp nigella seeds ½ tsp whole cloves 1 tsp chilli powder 200g dark brown sugar
Roughly chop the tomatoes, stir in the salt and leave to steep for about an hour. Meanwhile, prep the other ingredients: peel and chop the garlic and coriander seeds, finely chop the chillies, peel and finely dice the onions and peel, core and chop the apples into 1cm cubes. Warm the vinegar on a low heat in a small saucepan, add the mustard seeds, then remove from the heat and leave to infuse for 15 minutes. Put the garlic and ginger into a blender and pulse a few times. Add the vinegar and mustard-seed infusion and blend into a smooth paste. Heat the oil in a large, heavy-bottomed saucepan on a high heat for a moment then add the crushed coriander seeds,
cumin seeds, turmeric, nigella seeds, cloves and chilli powder. Fry on a moderate heat for 20 seconds then add the mustard-vinegar paste and the chillies and onions. Fry for a further 5-10 minutes. Drain the excess liquid from the tomatoes and add to the pan with the apples and sugar. Reduce the heat and simmer gently for an hour, stirring occasionally. Ladle into warm, dry sterilised jars and seal.