Tasty (not too hot) Chilli Kasoundi Recipe

Ingredients 2.75 kilograms of ripe peeled tomatoes
250 grams of sugar (or vegan alternative)
4-5 cloves of crushed garlic
60 grams of red chilli powder or less added to 2 fresh red chillis
30 grams ground turmeric
15 grams of ground mustard seeds
60 grams of whole cumin seeds
1 tablespoon of celery seeds
30g crushed fresh green ginger
1/4 of a 750 ml bottle of vege oil (1/2 cup)
1/2 of a 750 ml bottle of white vinegar (1 1/2 cups)
salt to taste
Instructions Firstly cook the tomatoes and sugar together to a jam consistency first to avoid the sauce splashing.
Next mix the garlic, chilli powder, turmeric, mustard seed, cumin seed and celery seed to a paste with some of the vinegar.
Heat the oil in a saucepan, add the pre mixed paste and cook to release the aromas. Be careful not to burn! Add to the tomato and sugar mix with the ginger, some salt to taste and any remaining vinegar. Cook a further 10-15 minutes. Bottle and cover in sterilised small jars when cold.