Kasundi

I love this Indian style paste, you can use it as a sauce on vegetables or a base for a dip. It makes a great dipping sauce for sweet potato wedges with sour cream. It is normally made in summer with fresh tomatoes, but they are not in season now so I used tinned tomatoes. The sauce is chunkier if you use fresh ones. Taste FANTASTIC!

 Kasundi
2 onions coarsely chopped
60g fresh ginger
8 cloves garlic, peeled
2 long green chillies, chopped
2 long red chillies, chopped
2 tablespoons tomato paste
1 tablespoon soft brown sugar
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
3 cloves
1/2 teaspoon Garam Masala
1/2 cup neutral oil
I tablespoon mustard oil
6 large tomatoes seeded and chopped
Or 1 400gram tin of diced tomatoes in juice
1 -2 teaspoons salt
freshly ground black pepper to taste
Method
Dry roast the cumin. fennel and mustard seeds.
Place onions, garlic,chillies, ginger, tomato paste, sugar, fennel seeds, cumin seeds, mustard seeds and oils in a food processor and grind to a fine paste.
In a heavy based pan add the mixture and cook over medium heat until the paste is softened and the oil starts to separate. This will take around 8 minutes. Add the tomatoes, salt and pepper, cloves and garam masala. Cover and simmer over a very low heat, stirring  often to make certain that the mixture does not catch on the bottom of the pan. Cook for around 1 1/2 hours or until it is soft and pulpy and the oil rises to the surface of the mixture.
Seal in hot sterilized jars or let the mixture cool and store in a sealed container in the fridge. It should keep for months. Makes about 2 cups.