Tomato Kasundi - Safia Shakarchi - Another Pantry

Ingredients

• Warm the vinegar on a low heat in a small saucepan, add the mustard seeds, then remove from the heat and leave to infuse for 15 minutes.
• Put the garlic and ginger into a blender and pulse a few times. Add the vinegar and mustard seed infusion and blend into a smooth paste.
• Fry on a moderate heat for 20 seconds then add the mustard-vinegar paste and the chillies and onions. Fry for a further 5–10 minutes.
• Drain the excess liquid from the tomatoes and add to the pan with the apples and sugar.
• Reduce the heat and simmer gently for an hour, stirring occasionally.
• Ladle into warm, dry sterilised jars and seal.
• Can be eaten immediately but also great if left to mature in a cool, dark place for 4 weeks if you can.