500 grms ripe red tomatoes
10 grms chillie powder
10 grms ginger make into paste
10 grms garlic pips make into paste
10 grms cumin powder
60 grms sugar
40 grms or ¼ cup oil
1 tsp mustard seeds
1 ½ tbs salt less or as needed
1 ½ tsp tumeric powder
1 sprig curry leaves
150ml vinegar
Method:
Blanch the tomatoes and remove the skins.
In a blender blend the tomatoes lightly.
Heat a heavy bottomed pan, add the oil and mustard seeds.
Let them splutter, now add all the other ingredients,
except the sugar and the vinegar. Let it cook on medium flame.
Keep stirring for about 10 minutes.
Now add the sugar and vinegar, taste for salt, and keep on
cooking till it is reduced to a thick saucy consistency.
Remove cool and bottle. Goes well with chappathi,
and as a sweet pickle.
You can make this kasundi using brinjals.
You have cut the brinjals into very small cubes
And an addition of powdered fenugreek seeds.
Its also a sweet pickle to serve in functions for vegetarian meals.
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