Heat the oil in a frying pan and toast the seeds, cumin and chilli powder.
Place the slightly cooled mixture into the Thermomix bowl and blend 5 sec/speed 8.
Add turmeric ginger, garlic and chilli and chop 5 sec/speed 7. Scrape down sides of bowl sauté 5 min/Varoma/speed 1.
Add all remaining ingredients and cook 60 min/100°C/speed 1 with MC removed and the simmering basket on mixing bowl lid. Set Kasoundi aside to cool slightly before pouring into hot sterilized jars,
This will keep in the fridge for up to 3 months.