Punjabi Tomato Relish

• 1 fresh tomato, roughly chopped
• handful of coriander, roughly chopped
• 3cm fresh ginger
• 1 tsp salt
• ½ tsp Kashmiri chilli powder, (optional)
• 1 tbsp vegetable oil
• 1 tsp kalonji seeds
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp fenugreek leaves

Method

1. Place tomato, coriander, ginger into a blender and blitz to a pulp.
2. Heat the oil in a heavy pan and add all the spices until they sizzle & become fragrant. This should only take a minute.
3. Pour the pulp into the pan and heat through for a minute. Pour into a serving dish and leave to cool before serving. Store in a sealed jar and keep in the fridge for up to 2 weeks.