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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
