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    Kasundi (Bengali-style relish)

    Kasundi works brilliantly with slow-cooked lamb, but can be served with just about anything.

    • Preparation time: 40 minutes, plus standing
    • Cooking time: 1 hour 55 minutes
    • Total time: 2 hours 35 minutes, plus standing

    Serves: 4-6

    Ingredients

    1kg ripe tomatoes
    175ml cider vinegar
    1½ tbsp black mustard seeds
    1½ tbsp olive oil
    ½ tsp coriander seeds, crushed
    ½ tbsp cumin seeds
    1½ tbsp nigella seeds
    3 cloves
    ½ tbsp ground turmeric
    ½ tsp chilli powder
    5 garlic cloves, crushed
    10g fresh root ginger, finely grated
    4 red chillies, finely chopped
    1 onion, finely chopped
    ½ apple, peeled and finely chopped
    110g dark brown soft sugar

    Method

    1. Deseed and roughly chop the tomatoes. Put in a bowl, season and stir; leave to stand for 1 hour. Meanwhile, warm the vinegar in a small pan and add the mustard seeds; leave to infuse for 10 minutes.

    2. Heat the oil in a large pan until warm then remove from the heat. Add the coriander, cumin and nigella seeds, cloves, turmeric and chilli powder. Leave for 1 minute then add the mustard seed and vinegar mixture plus the garlic, ginger, chillies and onion. Return to a low heat and cook for 10 minutes. Tip the tomatoes into a colander to drain the excess liquid, then add to the pan with the apple and sugar. Bring to the boil then reduce the heat to low and cook for 1 hour 30 minutes. Increase the heat to high and bubble for a final 10-15 minutes until thickened; season. It should be sweet with a fi ery heat.

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    This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue

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