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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