Kasundi

By bjlazyl

Recipe adapted from Tim Graham, Travelle, Chicago, IL

Ingredients

• 1/4 cup, plus 2 tablespoons sunflower oil
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 teaspoons chili powder
• 3 tablespoons finely minced garlic
• 1 Thai chile pepper, finely chopped
• 2 tablespoons malt vinegar, plus 1/2 cup
• One 28-ounce can crushed tomatoes
• 1/4 cup dark brown sugar
• 1 teaspoon kosher salt

Preparation

Step 1

DIRECTIONS

1. In a medium skillet over medium-low heat, warm the oil. Add the cumin, coriander, turmeric, mustard seeds and chili powder and cook, stirring often, until fragrant, 2 to 3 minutes. 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.

2. 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. Let cool before serving.