This kasoundi recipe has been at countless primary school fairs. I have made it more times than I can remember; it's super-easy. A heavy-duty food processor will mince the garlic and ginger, or simply buy it ready-minced in jars. Make sure to use a heavy-based pot so the kasoundi doesn't stick to the bottom.
250ml olive oil
90g black mustard seeds
30g turmeric powder
90g ground cumin
40g chilli powder
125g minced garlic
250g minced ginger
6 fresh green chillies, seeds removed and finely chopped
2kg ripe tomatoes, chopped, skin on
500ml malt vinegar
250g brown sugar
Heat the oil in a large heavy-based stockpot over medium heat, then add the mustard seeds, turmeric, cumin and chilli powder. Stir and cook for 3-4 minutes, being careful not to let the spices burn.
Add the minced garlic, ginger, green chilli and cook for a further 5 minutes. Add the tomatoes, salt, vinegar and sugar, reduce the heat to low and simmer for 60-90 minutes, stirring occasionally until the sauce thickens and oil comes to the top.
Remove from the heat and pour into sterilised jars.
Store in a cool, dry pantry for up to 12 months. Once open, refrigerate.