Tomato Kasundi by Emma Dean

This is an all time favourite of mine, tried and trusted.  It really is amazing on all sorts of savoury treats: poached eggs, toasted cheese, sausage rolls? anything that needs a little lift! Get your tomatoes in now so that you can make this in a few months!

• 50 g (1? oz) fresh ginger, peeled
• 50 g (1? oz) cloves garlic, peeled
• 1 large onion, peeled and roughly chopped
• 2 long green chillies, halved and deseeded
• ? cup vegetable oil
• 1 tablespoon black mustard seeds
• 2 sprigs curry leaves
• 1 tablespoon tumeric
• 2 tablespoons ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon dry mustard powder
• ? cup brown malt vinegar
• 1? kg (53 oz) tomatoes, washed and roughly chopped
• 1 cup sugar
• 1? tablespoons salt, to taste

In a food processor, blend the ginger, garlic, onion and chillies to a paste.

Pour half the oil to a large pot and heat over a medium heat. Add all of the mustard seeds and fry until they pop. Add the curry leaves, stirring, as they will sputter a little. Add the remaining spices and garlic paste and cook for another minute until fragrant.

Add the remaining ingredients and bring to the boil. Reduce the heat to low and simmer for an hour, stirring occasionally, until thickened to the consistency of jam.

Spoon kasundi into sterilised jars and top with a little extra vegetable oil. Place on the lid and store in the refrigerator, or a cool spot. This improves with age?I try to leave it for at least a month, if I can!

YUM!