Kasundi is an Indian tomato relish that’s not only good with Indian food. Try it on a burger or with any grilled meat and you won’t be disappointed.
In a medium pan, over low to medium heat, warm 3-4 tablespoons of vegetable oil. Add 2 tablespoons of ground cumin, 2 tablespoons of ground coriander, 1 tablespoon of ground turmeric, 2 teaspoons of whole black mustard seeds and 2 teaspoons of chilli powder. Stir and cook for 2-3 minutes until fragrant. Add 3 tablespoons of finely minced garlic, 1 finely chopped Thai red chilli and 2 tablespoons of white vinegar. Continue to cook until the vinegar is completely evaporated. Now add 1 large can of crushed tomatoes, ¼ of a cup of dark brown sugar, 1 teaspoon of salt and another ½ a cup of vinegar. Cook, stirring often, until darker in colour and thicker. Decant into storage jars and store in the fridge.
*adapted from this Tasting Table recipe
michelle picker cooks 