After a cry for help regarding the abundance of tomatoes in my vegie patch, I received the following comment from a reader named Jenny:
What about some kasundi with the next batch? We love it, and eat lots of it – with curries, as a marinade for meat, as a cooking sauce (thinned with bottled tomatoes), stirred into stews etc, with sour cream as a dip or topping, with cheese …
That is one big rap. I had never heard of “kasundi”, so off googling I went. I soon found a recipe on taste.com.au. A quick review and I was interested. I had all the ingredients. I am disinclined to make a preserve to use up a glut if I have to go out and buy a multitude of supplementary ingredients.
After a bit of reading, I soon discoved that kasundi is an Indian-style relish which is extremely versatile and easy to make. According to Karen Martini’s website:
Once you’ve got kasundi in the fridge, you’ll never want to be without it. Eat it with any barbecued meats, on fried eggs or slathered on a cheddar sandwich. It’s also nice with aged gruyere on toast or even spooned over steaming rice with a good dollop of yoghurt and a large handful of freshly picked herbs or cresses.
Time will tell whether it will infiltrate our diet to such an extent but I can vouch that it is great with eggs and with steak. I know someone else who likes it. I gave a jar to a friend this morning. She just text me to say they have already consumed half the jar.
This recipe is by Valli Little. I found it on taste.com.au. The recipe makes two cups of relish.
- 60mls sunflower oil
- 1 tbs* black mustard seeds
- 1 tbs* turmeric
- 2 tbs* cumin
- 2 tsp* chilli powder
- ¼ cup fresh ginger, peeled and grated
- 4 garlic cloves, crushed
- 1 green chilli, seeded, finely chopped
- 30mls of malt vinegar
- 800g of peeled tomatoes, diced or 2 x 400g cans diced tomatoes
- ⅓ cup brown sugar
- 1 tsp salt
- 130mls malt vinegar (extra)
*These are 20 mil tablespoons.
- Heat the oil in a large saucepan until hot. Add the mustard seeds, turmeric, cumin and chilli powder. Cook, stirring, for 5 minutes.
- Add the ginger, garlic, chilli and the 30mls of malt vinegar. Cook for 5 minutes.
- Add the peeled and diced tomatoes, brown sugar, salt and the extra malt vinegar.
- Bring to the boil then gently simmer for 1-1 ½ hours. The kasundi is ready when the oil comes to the top.
Thanks for the inspiration, Jenny.