Tomato Kasundi

Cook time: 60 minutes 

Prep time: 30 minutes 

Serves: 4-6

3 tbsp sunflower oil  

2 tbsp sunflower seeds  

2 tbsp pumpkin seeds  

1 tbsp black mustard seeds  

1 tbsp turmeric powder  

2 tbsp cumin powder 

2 tbsp coriander powder  

2 small dried chili, crushed  

1 cup diced white onions  

¼ cup grated ginger  

4 cloves garlic, crushed  

1 small red chili, thinly sliced  

30 ml water  

6-8 tomatoes, diced  

4 tbsp brown sugar  

½ cup malt vinegar  

1 tsp salt

Heat a little oil in a frying pan and fry off the seeds, mustard, turmeric, cumin, coriander and chili.  

Cook for a couple of minutes to release the flavours before adding the onions, ginger, garlic, fresh chili and water and cook for 5 minutes to soften onions.  

Add the tomatoes, brown sugar, salt and the malt vinegar.  

Simmer for 60 minutes. 

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