Miriam's Magical Tomato Kasundi

TOMATO KASUNDI!

This is one of my mum's favourites. Its great for on sandwiches, with cheese on toast, alongside a curry, with chicken or beef, or any which way you like really! It can also be made with feijoas if you have excess fruit instead of tomatoes for a slightly different taste. Make sure you give it a go, its delicious!

4 - 5kg tomatoes - coarsely chopped
150g salt
200g cumin seeds
200g coriander seeds
250ml peanut oil
200g yellow mustard seeds
100g black mustard seeds
100g turmeric. If you can get fresh - use that!
chilli powder, to taste
300-450g fresh ginger, grated
4 garlic cloves, left whole
20 stems fresh curry leaves, leaves picked off
800g sugar
1.5 litres white vinegar

Place chopped tomatoes in a large bowl, sprinkle with salt, cover and set aside overnight
Dry-fry the cumin and coriander seeds in a large heavy based frying pan, stirring often until fragrant. Cool and grind finely.
Place the peanut oil in a hot frying pan, add in yellow and black mustard seeds and fry gently, stirring, until they pop.
Add in the ground cumin and coriander seeds and fry until fragrant mixing with the mustard seeds
Set aside to cool
Drain the salted tomatoes, discard the juice
Add the tomatoes to the mustard seed mix adding the turmeric, chilli, ginger, garlic, curry leaves, sugar and vinegar
Simmer gently stirring regularly for 2 hours
Allow to cool before pouring into sterilised warm jars.