If you love spicy sauces and chutneys, you’ll enjoy this kasundi. We’ve adapted Rohan Anderson’s (Whole Larder Love) end-of-summer tomato kasundi recipe to suit our autumn pumpkin harvest.

3kg pumpkin
Curry powder (to sprinkle before baking)
Lots of garlic – 10-20 cloves
Lots of chillies (8 if they’re hot ones) diced with seeds in
3 cups malt vinegar
2½ cups brown sugar
300 g grated ginger
6 tbsp mixed mustard seeds
6 tbsp ground cumin
1 – 2 tbsp dried chilli
Sunflower oil (to fry off the spices)

Cut the pumpkin into small cubes, place on baking trays, sprinkle generously with curry powder. Bake until just cooked – not too soft, not too firm!
In a large pot add a dash of sunflower oil, add the spices and fry off for a few minutes.
Add the ginger, garlic and chilli and stir in well.
Add the sugar and vinegar, stir in and simmer for a few minutes.
Add the pumpkin (if the pumpkin you are using is dry you may need to add more liquid. Use 1 cup of apple cider vinegar or water instead of more malt vinegar).
Simmer for around 15-20 mins. Store in sterilised jars.
Eat straight away or leave for a few weeks to allow the flavours to infuse.