processing garden produce
Wonderful spicy chutney recipe from India. Goes great with Samosas or any rice dish. One of my personal favourites!
Tomato Kasundi preserved in
a Fowlers bottling jar.
- 135 grams black Mustard seeds
- 375 grams Fresh Ginger
- 750 Ml. Malt Vinegar
- 190 grams Garlic
- 90 grams Green Chillies
- 3 Kilos Tomatoes
- 375 Ml. Sunflower Oil
- 45 grams Turmeric
- 135 grams Cumin Powder
- 90 grams Chilli Powder (less if you want a milder Kasundi)
- 375 grams brown sugar
- 90 grams Salt (vary to taste)
- Roughly chop up the tomatoes and set aside.
- Puree ginger, garlic and chillies with 100 ml. vinegar, set aside.
- Heat oil and fry mustard, turmeric, cumin and chilli powder, add pureed ingredients, cook 5 Minutes.
- Add tomatoes, salt, rest of vinegar and sugar, bring to boil then simmer for 60-90 minutes. Kasundi is done when oil rises to the top and the mixture has thickened to the constancy of chutney.
- Bottle in sterilised jars and seal with lids.
further notesThis recipe does take a fair bit of time to make as there is a lot of preparation work and a fairly long cooking time. You will need to set aside at least four hours to make this recipe, however it makes enough to last our family for at least a year.
The original source recipe called for 135 grams of salt but I found this a bit too salty for my taste. However if you like your food salty I suggest you add the full 135 grams.