Kasundi… ketchup’s Indian cousin

Ingredients

• 1/4 C Olive Oil
• 2 T ground cumin
• 2 T ground coriander
• 1 T ground turmeric
• 1 t whole pepper (I used a blend)
• 2 t mustard seeds
• 2 t chili powder
• 3 T minced garlic
• 1 Serrano pepper, finely diced
• 1/2 C white vinegar
• 4 large, round tomatoes, diced
• 1/4 C brown sugar
• 1 t salt

Instructions

1. In a large pot over medium-low heat, warm the oil. Add the cumin, coriander, turmeric, pepper corns, mustard seeds and chili powder. Cook this mixture, stirring often until it becomes really fragrant.
2. Add the garlic, Serrano pepper and 2 T vinegar. Cook until the vinegar has evaporated and the pan is dry.
3. In a blender, combine the tomatoes and remaining vinegar. Pour the tomato mixture into your spice mixture and stir to combine.
4. Cook, stirring periodically, until thickened and darker in color.
5. Allow it to cool before serving. I keep it in a glass jar in the refrigerator.