675mlVinegarMalt if regular, Apple Cider if gluten free
100gYellow Half Mustard
100gCashewnutsCut in halves
2sticksCinnamon2 inch sticks
3 Black Cardamom
Chop 2 kgs of tomatoes into 1 cm or 1.5 cm cubes.
Also chop or grate about 50 grams of ginger, 50 grams of garlic and 15 gms of green chillies coarsely and set aside.
In a deep pan, add 500 ml of peanut, mustard or sunflower oil, 25 grams of jeera or cumin, 25 gms of dried kashmiri chillies, and fry well.
Then add in the chopped tomatoes and another 50 grams of garlic (that has been ground fine).
Also add in 25 grams turmeric powder, 150 gms of salt, 1 kg of sugar and 750 ml of vinegar and let the mix simmer for some time. (If you’re not on a gluten free diet, use malt vinegar. If you are living gluten free, use apple cider vinegar. Also, you can swap out equal quantity of sugar for equal quantity of jaggery.)
Optionally, add in a few sticks of cinnamon, 3 black cardamom, 8 cloves, 100 grams raisins, 200 grams halved mustard (yellow) and 100 grams cashews.
Cook for a bit more, leave to cool, bottle and share with friends and family.
East Indian Tomato Kusondi Recipe from TheWingedFork.com To read more background and get instructions copy this link to your browser! https://thewingedfork.com/tomato-kusondi-recipe/