Best Tomato Kasundi Relish Recipes

TOMATO KASUNDI RELISH

Tomato Kasundi Relish image

Sometimes life takes us on the strangest paths. My husband and I were cycling through New Zealand one day (on our round-the-world bike trip), when we passed a little jam and jelly stand outside of someone's house. We picked up some jam and a jar of relish that said 'tomato kasundi' on it. We had no idea what this was but once we opened it we fell in love with the slightly sweet, slightly sour, slightly spicy relish inside. It was just perfect for jazzing up cheese and crackers or sandwiches and we carefully rationed out the jar's contents over two weeks. We were so sad when the jar was finished so we sent a postcard to Sue, the maker of the relish according to the label, without really knowing her address but just by describing where the house was on the postcard. The postman came through and found Sue and 2 weeks after we mailed our card we got an email with the recipe. Enjoy!

Provided by Sackville

Categories Chutneys

Time 1h10m

Yield 2 litres

Number Of Ingredients 12

Ingredients

225 g fresh ginger, peeled
100 g garlic
50 g green chilies, sliced lengthwise, seeds removed
2 1/2 cups malt vinegar
1 cup canola oil
2 tablespoons turmeric
5 tablespoons ground cumin
3 tablespoons chili powder (Sue uses about half this)
5 tablespoons mustard seeds, ground (Sue uses whole seeds)
2 kg tomatoes, chopped
2 1/4 cups sugar
1 1/2 tablespoons salt

Steps:

Puree the ginger, garlic and chillies with a little vinegar into a paste.
Fry in oil spices until an aroma starts to rise from the pan.
Add the pureed paste, tomatoes, vinegar, sugar and salt.
Cook until the oil starts to float on top (about half hour).
Bottle with a thin film of oil on top to prevent drying out.
Leave for 2 weeks for flavours to develop.

TOMATO KASUNDI

Tomato Kasundi image

Indian chutney

Provided by swisdir

Time 1h50m

Yield Makes 5-6 350ml jars

Number Of Ingredients 0

Ingredients

Steps:

Roughly chop tomato and mix with salt. Steep for one hour
Warm vinegar on low heat, add mustard seed. Remove from heat for 15 mins
Put ginger and garlic in blender and pulse. Add vinegar and make smooth paste.
Heat oil and fry spices for 20 secs. Add vinegar paste, onions and chilli mix and fry 5-10 mins
Drain tomatoes add to pan with apples and sugar. Simmer for 1 Hour. Ladel into warm sterilised jars

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