Tomato Kasundi
Recipe: #25558
February 04, 2017
Categories: Tomato, Canning/Preserving, Gluten-Free Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Fresh Tomatoes, Spices, more
"This is my new favourite thing to serve with all sorts of things. Kasundi is a new thing here which is starting to pop up everywhere. It goes well with poached eggs and cheese, and is also a great recipe to complement anything that need a savoury lift. This is a recipe by Emma Dean (Australia). I am starting to love Emma's recipes! N.B. Cooking time will vary with making this, so I am posting approx. times. Also I got 5 jars, but the yield will depend on what size jar you use. Makes 5 jars"
Ingredients
Nutritional
- Serving Size: 1 (241.3 g)
- Calories 413.2
- Total Fat - 23 g
- Saturated Fat - 3.1 g
- Cholesterol - 0 mg
- Sodium - 2181.7 mg
- Total Carbohydrate - 52.3 g
- Dietary Fiber - 3.4 g
- Sugars - 45.1 g
- Protein - 2.8 g
- Calcium - 74 mg
- Iron - 2.8 mg
- Vitamin C - 21.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a food processor, blend the ginger, garlic, onion and chillies to a paste.
Step 2
Pour half the oil to a large pot and heat over a medium heat. Add all of the mustard seeds and fry until they pop. Add the curry leaves, stirring, as they will sputter a little. Add the remaining spices and garlic paste and cook for another minute until fragrant.
Step 3
Add the remaining ingredients and bring to the boil. Reduce the heat to low and simmer for an hour, stirring occasionally, until thickened to the consistency of jam.
Step 4
Spoon the kasundi into sterilised jars and top with a little extra vegetable oil. Place on the lid and store in the refrigerator, or a cool spot.
Step 5
The kasundi with age—I try to leave it for at least a month, if before using. I couldn't (I did have to taste) but it is well worth the wait.
Tips
No special items needed.