3 Tbsp canola oil
2 Tbsp sunflower seeds
2 Tbsp pumpkin seeds
2 Tbsp mustard seed or vegetable oil
1 Tbsp black mustard seeds
1 Tbsp turmeric powder
2 Tbsp cumin powder
2 tsp chili powder
1 cup diced white onions
¼ cup grated ginger
4 cloves garlic, crushed
1 small red chili, thinly sliced
30 ml water
2x 400gm can diced tomatoes
4 Tbsp brown sugar
½ cup malt vinegar
1 tsp salt
Heat a little oil in a frying pan and fry off the seeds, mustard, turmeric, cumin, coriander and chili powders. Cook for 5 minutes to release the flavours. Add the onions, ginger, garlic, fresh chili and water and cook for 5 minutes to soften.
Add the tomatoes, brown sugar, salt and the malt vinegar. Simmer for 1 ½ hours.