Tomato Kasundi Relish

• 225 g fresh ginger, peeled
• 100 g garlic
• 50 g green chilies, sliced lengthwise, seeds removed
• 2 1/2 cups malt vinegar
• 1 cup canola oil
• 2 tablespoons turmeric
• 5 tablespoons ground cumin
• 3 tablespoons chili powder (Sue uses about half this)
• 5 tablespoons mustard seeds, ground (Sue uses whole seeds)
• 2 kg tomatoes, chopped
• 2 1/4 cups sugar
• 1 1/2 tablespoons salt

1. Puree the ginger, garlic and chillies with a little vinegar into a paste.
2. Fry in oil spices until an aroma starts to rise from the pan.
3. Add the pureed paste, tomatoes, vinegar, sugar and salt.
4. Cook until the oil starts to float on top (about half hour).
5. Bottle with a thin film of oil on top to prevent drying out.
6. Leave for 2 weeks for flavours to develop.

fresh ginger, garlic, green chilies, malt vinegar, canola oil, turmeric, ground cumin, chili powder, mustard seeds, tomatoes, sugar, salt

Taken from www.food.com/recipe/tomato-kasundi-relish-380911 (may not work)