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. —Sumayya Usmani
Sumayya is a food writer and cookery teacher who grew up in Pakistan, but has now found home in Glasgow. Sumayya is passionate about sharing the flavours of her homeland with a view to highlight Pakistani cuisine as a distinct one. The author or two cookbooks: Summers Under The Tamarind Tree (Frances Lincoln) and Mountain Berries and Desert Spice (Frances Lincoln, out April 2017), her writing reminisces about food and memories growing up in Pakistan. She writes for many publications, appears on television, and co-presents BBC Kitchen Cafe weekly, on BBC Radio Scotland.