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Autumn Recipes

Tomato Kasundi

Ingredients (Makes 2 cups)

  • 60ml sunflower oil
  • 1 tablespoon black mustard seeds
  • 1 tablespoon turmeric
  • 2 tablespoons cumin
  • 2 teaspoons chilli powder
  • 1/4 cup peeled, grated fresh ginger
  • 4 crushed garlic cloves
  • 1 seeded, finely chopped green chilli
  • 30ml of malt vinegar
  • 2x 400g cans diced tomatoes
  • 1/3 cup brown sugar
  • 1 teaspoon salt
  • 130ml malt vinegar

Method

Heat 60ml sunflower oil in a large saucepan until hot. Add 1 tablespoon black mustard seeds,1 tablespoon turmeric, 2 tablespoons cumin and 2 teaspoons chilli powder. Cook, stirring, for 5 minutes to release the flavours.

Add 1/4 cup peeled, grated fresh ginger, 4 crushed garlic cloves, 1 seeded, finely chopped green chilli and 30ml of malt vinegar and cook for 5 minutes.

Add two 400g cans diced tomatoes, 1/3 cup brown sugar, 1 teaspoon salt and 130ml malt vinegar and simmer for 1-1 1/2 hours.

The kasundi is ready when the oil comes to the top.

delicious. - June 2002, Page 51

Recipe by Valli Littlen

Source: http://www.taste.com.au/recipes/6482/tomato+kasundi