The tomatoes are ripening up so fast, especially with the hot weather we continue to have. Pick them one day and the next day there's another lot ready and waiting.
Last year one of my neighbours gave me a jar of tomato kasundi. I'd never heard of it before but I'll give just about anything a go! After consulting with the university of google - as I do on a regular basis - I learnt that it is a spicy Indian tomato relish and its fantastic! I ended up just eating it on toast by itself or in a bread roll when I had nothing on hand for it to go with. DS16 has been hassling me to make some more, so with the abundance of tomatoes at the moment, we've now got enough kasundi to last us a while.
So here it is .....
TOMATO KASUNDI
1 1/2 black mustard seeds
1 1/2 cups malt vinegar
1/4 cup chopped fresh ginger
20 cloves of garlic
20 fresh green chillies (I used half amount of big ones, mix of red & green)
2 kg firm ripe tomatoes
1 1/4 cups vegetable oil
1 1/2 tablespoons ground turmeric
4 tablespoons ground cumin
1-2 tablespoons chilli powder, to taste
1 cup sugar
1 tablespoon salt
DAY 1
Put mustard seeds, chilli, garlic, ginger and vinegar in a blender and puree. Let sit overnight.
Peel and chop tomatoes. Add 1 tablespoon salt and let sit in bowl overnight.
DAY 2
Strain liquid off tomatoes.
Heat oil in a large heavy saucepan until smoking hot. Allow to cool slightly, then add the ground turmeric, cumin and chilli powder and fry, stirring for a few minutes.
Add tomatoes, blended vinegar mixture, sugar and salt. Simmer until tomatoes are reduced to pulp and the oil starts to float on top. Taste and add more salt if required. Bottle and seal while hot.
Leave the pickle to mature for one week before using.
It is very spicy so you don't need a lot, we love it!
Hope you're having a great weekend :)
Last year one of my neighbours gave me a jar of tomato kasundi. I'd never heard of it before but I'll give just about anything a go! After consulting with the university of google - as I do on a regular basis - I learnt that it is a spicy Indian tomato relish and its fantastic! I ended up just eating it on toast by itself or in a bread roll when I had nothing on hand for it to go with. DS16 has been hassling me to make some more, so with the abundance of tomatoes at the moment, we've now got enough kasundi to last us a while.
So here it is .....
TOMATO KASUNDI
1 1/2 black mustard seeds
1 1/2 cups malt vinegar
1/4 cup chopped fresh ginger
20 cloves of garlic
20 fresh green chillies (I used half amount of big ones, mix of red & green)
2 kg firm ripe tomatoes
1 1/4 cups vegetable oil
1 1/2 tablespoons ground turmeric
4 tablespoons ground cumin
1-2 tablespoons chilli powder, to taste
1 cup sugar
1 tablespoon salt
DAY 1
Put mustard seeds, chilli, garlic, ginger and vinegar in a blender and puree. Let sit overnight.
Peel and chop tomatoes. Add 1 tablespoon salt and let sit in bowl overnight.
DAY 2
Strain liquid off tomatoes.
Heat oil in a large heavy saucepan until smoking hot. Allow to cool slightly, then add the ground turmeric, cumin and chilli powder and fry, stirring for a few minutes.
Add tomatoes, blended vinegar mixture, sugar and salt. Simmer until tomatoes are reduced to pulp and the oil starts to float on top. Taste and add more salt if required. Bottle and seal while hot.
Leave the pickle to mature for one week before using.
It is very spicy so you don't need a lot, we love it!
Hope you're having a great weekend :)
Looks very yummy Julie....I haven't been fortunate enough to grow tomatoes this year....I just sort of didn't get to planting them...lol.... But I might get some from the markets and give this a try. Have a good weekend... Deb :)
ReplyDeleteYou've been so busy Deb, I'm not surprised! I hope your rain is easing off a bit over there, we're finally getting a break from the high temps, maybe I'll get motivated a bit more now :)
DeleteI have never heard of this, but it has so many healthy spices and it sounds very good! I will remember to come back to this next canning season. Thanks for posting.
ReplyDeleteHi Michaele, I love these spices, I think cumin is one of my favourite. If you like hot n spicy, you'll probably like this.
DeleteHave a great weekend :)
hey Julie, hope all is well with you. I have just nominated you for a Liebster award! Pop over and have a look !!
ReplyDeleteHi Julie, I have a friend that I buy kasaundi from. It's sooo yummy! I eat it on toasted sour dough with goats cheese. I love it. Thanks for the recipe - it doesn't look hard to make.
ReplyDelete