Heat 80ml sunflower oil in a large saucepan until hot. Add 1 tablespoon black mustard seeds,1 tablespoon turmeric, 2 tablespoons cumin and 2 teaspoons chilli powder. Cook, stirring, for 5 minutes to release the flavours.
- Step 2
Add 1/4 cup peeled, grated fresh ginger, 4 crushed garlic cloves, 1 seeded, finely chopped chilli and 30ml of malt vinegar and cook for 5 minutes.
- Step 3
Add two 800g diced tomatoes, 1/3 cup brown sugar, 1 teaspoon salt and 130ml malt vinegar and simmer for 1-1 1/2 hours.
- Step 4
The kasundi is ready when the oil comes to the top.
Recipe adapted from www.taste.com.au/