How to Make Kasundi, an Indian-Spiced Ketchup
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
2 cups
Ingredients
  • ¼ cup, plus 2 tablespoons sunflower oil
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon ground turmeric
  • 2 teaspoons whole black mustard seeds
  • 2 teaspoons chili powder
  • 3 tablespoons finely minced garlic
  • 1 Thai chile pepper, finely chopped
  • 2 tablespoons malt vinegar, plus ½ cup
  • 1 (28-ounce) can crushed tomatoes
  • ¼ cup dark brown sugar
  • 1 teaspoon kosher salt
Directions
  1. In a medium skillet over medium-low heat, warm the oil.
  2. Add the cumin, coriander, turmeric, mustard seeds and chili powder and cook, stirring often, until fragrant, 2 to 3 minutes.
  3. Add the garlic, Thai chile and 2 tablespoons of the vinegar. Cook until the vinegar has evaporated and the pan is dry, 4 to 5 minutes.
  4. Add the tomatoes, brown sugar, salt and remaining ½ cup of vinegar and cook, stirring often with a rubber spatula, until thickened and dark in color, 40 to 50 minutes.
  5. Let cool before serving.