An alternative to an old fashioned tomato sauce, this spicy aromatic combination of ripe tomatoes infused with curry leaves and traditional South Asian pickle spices, such as nigella (onion) seeds, fenugreek seeds, and aniseed, creates the ultimate Asian tomato ketchup. Based on a old family recipe (which is much more complicated and painstaking), I have created a simple recipe ready for adorning hot dogs, burgers, sandwiches, and even dressing cucumber or cabbage salads. Traditionally we eat this at room temperature with rice, a curry and some lentil daal. Cover and keep in fridge and it can last up to 5 days.

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