Tomato Kasundi - Himalayan Ketchup

AK.A - Eastern Indian Tomato Chutney
source: https://www.bingingwithbabish.com/recipes/ultimeatum

Makes 3 cups

Ingredients

• 1 tablespoon olive oil
• 2 inch knob of ginger, peeled and grated
• 3 inch knob of turmeric, peeled and grated
• 1 bird’s eye chili, chopped
• 3 cloves garlic, grated
• 1/4 teaspoon cinnamon
• 2 teaspoons chili powder
• 1/2 teaspoon mustard seed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon nigella seed
• 1/2 cup malt vinegar
• 28 ounce can crushed tomatoes
• 1/3 cup brown sugar
• 1 teaspoon pink Himalayan salt

Instructions

1. Heat olive oil in a large saucepan until shimmering.
   Add ginger, turmeric, chili, garlic, cinnamon, chili powder, mustard seed, cumin, coriander, and nigella seed, and sauté for 1-2 minutes until fragrant.
   Add vinegar and stir into a paste, followed by crushed tomatoes and brown sugar.
   Stir until homogenous, and cook uncovered at a bare simmer for 1 hour.

2. Pour the mixture into a high-powered blender, and blend on high speed for 3 minutes, until completely smooth.
   Scrape through a fine mesh sieve, whisk in salt, and cool before serving.