Jane's Tomato Kasundi
brooke
Kasundi an Indian spicy chutney full of mustard seeds, hint of garlic and ginger - mmm yummy and perfect with just about everything!
ingredients
- 4-5 kgs tomatoes
- 150g salt
- 200g cummin seeds
- 200g coriander seeds
- 250ml peanut oil
- 200g yellow mustard seeds
- 100g black mustard seeds
- 100g fresh turmeric or 2 tablespoons turmeric powder
- chilli to taste
- 300-450g root ginger, grated
- 800g sugar
- 1.5 litres white wine vinegar
directions
- 1
Chop the tomatoes coarsely and put in a large bowl. Sprinkle with salt, cover and set aside overnight.
- 2
Roast and grind the cumin and coriander seeds. Reserve
- 3
Place some of the oil in a hot pan and cook all the mustard seeds gently until they pop.
- 4
In another large pan, heat 1/2 cup of oil and cook the cumin and coriander seeds until fragrant. Add the popped mustard seeds and gently blend through.
- 5
Drain off the tomatoes and discard the juice (and any of the salt that is still obvious). Place in a large stock pot, with the mustard seed mix, and the remaining ingredients. Simmer gently, uncovered, stirring frequently, for 1 1/2 hours. Set aside to cool before pouring into clean, dry glass jars. Store sealed in the fridge.
notes
Delicious with Roast Chicken
Source: Mum
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