Ingredients
Method
1.In a large pot, heat the oil and add the mustard and cumin seeds until they pop. Reduce the heat and add the remaining ingredients. Give it a decent stir and simmer, uncovered, about 1½ to 2 hours, stirring regularly or until lovely and thick. Pour into hot, sterilised jars and seal.
Note
- Makes 5-6 cups approx. – Nici’s mum says: ‘When I first read Nici’s original recipe for kasundi, I thought the amount of chilli was excessive, but it really isn’t as the sugar tempers the heat of it. It can even take more if you like!’