Ingredients
- 50 grams fresh ginger (peeled, 1 3/4 ounce)
- 50 grams garlic cloves, peeled, 1 3/4 ounce)
- 1 large yellow onion, roughly chopped (peeled)
- 2 green chillies (halved and deseeded, long chillies)
- 1/2 cup oil (vegetable oil)
- 1 tablespoon mustard seeds (black)
- 2 curry leaves (sprigs)
- 1 tablespoon tumeric
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dry mustard powder
- 1/2 cup malt vinegar (brown)
- 1 1/2 kg tomatoes (washed and roughly chopped, 53 oz)
- 1 cup granulated sugar
- 1 1/2 tablespoons salt, to taste
How to Make
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Step 1: In a food processor, blend the ginger, garlic, onion and chillies to a paste.
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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