Tomato Kasundi
- 1/2 cup of Canola Oil or any plain oil
- 1/2 cup curry leaves, pulled off the stalks
- 2 kilos of tomatoes, chopped into quarters
- 1 packet of tomato paste
- 3 Tablespoons Mustard Seeds
- 2 teaspoons fenugreek seeds
- 2 cups Onions, chopped finely
- 1/2 cup garlic, finely chopped or minced
- 1/2 cup fresh ginger, finely chopped or minced
- 6 – 8 red chilli’s, finely chopped, including seeds
- 10 Cardamom pods, you roast these, but use only the seeds
- 2 Tablespoons cumin seeds
- 2 teaspoons ground turmeric
- 1 1/2 cups white vinegar
- 1 1/2 cups brown sugar
- Salt and ground pepper
- Cornflour and vinegar to thicken if needed.
Heat a small pan and add the fenugreek seeds, cumin seeds and cardamon pods. Lightly toast everything for a few minutes. Cool slightly. Remove the Cardamom seeds from the pods; throw the pods out. Put all the seeds in a spice grinder until you have a smooth powder. I did this step the night before.
Heat the oil in a pan. Add the curry leaves, onion, garlic and ginger. Simmer for a few minutes then add your toasted spices, Mustard seeds, tomatoes, tomato paste, chillies, turmeric, vinegar, sugar, salt and ground pepper.
Simmer for around 2 hours, stirring frequently.
If it needs thickened at the end do so with cornflour mixed to a paste with vinegar.
Pour into sterilised jars and seal with sterilised lids. For me this made 14 small jars, but I may have had more tomatoes, as did not weigh them.
