90gms                        Black Mustard Seed

250gms                      Fresh ginger peeled

500ml                         Malt Vinegar

125gms                      Garlic peeled

60gms                        Green chilies, seeds removed

2kg                              Ripe firm tomatoes peeled

250ml                         Vegetable oil

30gms                        Ground turmeric

90gms                        Ground cumin

60gms                        Chilli powder

250gms                      Brown sugar

60gms                        Salt

 

Mince ginger, garlic, chilies with 50ml of vinegar in a food processor, use more vinegar if required to mince the mix relatively finely.

 

Heat oil in a heavy base pan that has the capacity for all ingredients add mustard seeds, turmeric, cumin, and chilli powder and cook for 5 mins, do not let it get too dark.

 

Add minced ingredients and cook for a further 5 mins then add remaining ingredients and simmer until desired consistency is reached, approx. 90mins.

 

When oil has come to the top and looks like a curry sauce it is ready.

 

Notes:

 

I put in more chilies and with the seeds, no problem.

 

It is great with cheddar cheese or avocado.