Ingredients
·        2 thumbs ginger, peeled and roughly chopped
·        3 cloves garlic, roughly chopped
·        ¼ cup red wine vinegar
·        1 cup sundried tomatoes
·        1 red pepper, roughly chopped
·        1/3 cup raw sugar
·        1/3 cup olive oil
·        1 Tbspn turmeric
·        1 Tbspn sumac
·        1 tsp chilli flakes
·        Good pinch of coarse iodised sea salt
·        Freshly cracked black pepper
·        ¼ cup feta cheese
·        1/3 avocado, chopped
·        1x bag Salted tortilla chips
Preparation
1.     To make the Kasundi, place all the ingredients (except feta, avocado, extra olive oil and tortilla chips) into a food processor or process until smooth
2.     Pour into a serving bowl and top with crumbled feta and extra cracked black pepper
3.     Serve with salted tortilla chips and avocado
4.     Any leftover pickle will keep in a glass jar or sealed container for up to two weeks in the fridge