I had been one a lookout for a good kasoundi recipe ever since I tried Babka's kasoundi in Melbourne. This is by far the best I've come across, it is definitely a keeper. My dear friend Fion obtained this recipe from Kyneton Ridge Estate, thanks Fion!

Kasoundi, recipe adapted from Kyneton Ridge Estate

Ingredients:
 
Fresh ginger: 250 grams, grated

Fresh garlic: 125 grams, peeled

Fresh green chillies: 70 grams, seeds removed

Malt vinegar: 500 ml divided into two portions of 150 ml and 350 ml

Ripe Roma tomatoes: 2 kilos, chopped

Olive oil: 250 ml 

Mustard seeds: 90 grams 

Turmeric powder: 30 grams 

Ground cumin: 70 grams 

Black cumin seeds: 30 grams 

Chilli powder: 40 grams 

Dark brown sugar: 250 grams 

Salt: 60 grams

Preparation:
 
Mince ginger, garlic & chillies with 150 ml of the vinegar in a food processor and set aside.

Puree' tomatoes in food processor and set aside.

Heat oil until very hot, add mustard seeds, black cumin seeds, turmeric, ground cumin, and chilli powder and stir for about 4 mins. Don't let it burn. Add garlic, salt, the rest of the vinegar, sugar and tomatoes.

Cook at a simmer for 60-90 minutes stirring once in a while. Kasoundi is done when oil comes to the top and is thickened. If poured into sterilised jars, kasoundi will last indefinitely.