CHELSEA'S TOMATO KASUNDI RECIPE
This Indian style chutney is an aromatic, spicy blend that is a great accompaniment to any curry, topping for nann bread and even eats well on crackers and breads. It bursts with flavour and smells delightful.
Recipe (6-8 cups)
1 cup vegetable oil
¼ cup of mustard seeds
¼ cup of cumin seeds
2T of minced ginger
3 cloves of garlic (chopped finely)
2.5 kg of tomatoes
450g of sugar
2T of turmeric
6-8 red chillis (deseeded and chopped finely)
300ml of malt vinegar
2T ground coriander
Heat your oil in a large pot on medium heat. Once the oil is hot enough add in your mustard and cumin seeds, cook until the seeds start to make a popping sound. Add all your other ingredients and turn your heat down and bring the mixture to a simmer. Cook for around 1 1/2 hours, or until the chutney had reduced and oil starts to appear on the surface. Spoon or pour the mixture into hot sterilised jars and shut the lids tightly. Leave to cool.