Tomato Kasundi Relish Food
TOMATO KASUNDI RELISH
Sometimes life takes us on the strangest paths. My husband and I were cycling through New Zealand one day (on our round-the-world bike trip), when we passed a little jam and jelly stand outside of someone's house. We picked up some jam and a jar of relish that said 'tomato kasundi' on it. We had no idea what this was but once we opened it we fell in love with the slightly sweet, slightly sour, slightly spicy relish inside. It was just perfect for jazzing up cheese and crackers or sandwiches and we carefully rationed out the jar's contents over two weeks. We were so sad when the jar was finished so we sent a postcard to Sue, the maker of the relish according to the label, without really knowing her address but just by describing where the house was on the postcard. The postman came through and found Sue and 2 weeks after we mailed our card we got an email with the recipe. Enjoy!
Provided by Sackville
Categories Chutneys
Time 1h10m
Yield 2 litres
Number Of Ingredients 12
Steps:
- Puree the ginger, garlic and chillies with a little vinegar into a paste.
- Fry in oil spices until an aroma starts to rise from the pan.
- Add the pureed paste, tomatoes, vinegar, sugar and salt.
- Cook until the oil starts to float on top (about half hour).
- Bottle with a thin film of oil on top to prevent drying out.
- Leave for 2 weeks for flavours to develop.
KASUNDI: EASTERN INDIAN TOMATO CHUTNEY
Learn how to make delicious and versatile Eastern Indian chutney known as tomato kasundi to be used with meats, or as a sandwich spread or relish.
Provided by Petrina Verma Sarkar
Categories Condiment
Time 50m
Number Of Ingredients 12
Steps:
- In a nonmetallic bowl, soak the mustard seeds overnight in the malt vinegar.
- If you plan to can the chutney, prepare 5 (1/2-pint) canning jars, rings, and lids for storing your kasundi, by sterilizing them in boiling water. Let them air dry thoroughly and keep ready to use later.
- Boil a large pot of water over medium heat. While it is boiling, cut the skin on the bottom end of each tomato with the tip of a sharp knife, in a cross shape. Do not cut deep, only through the skin.
- When the water comes to a rolling boil, blanch the tomatoes by gently placing them into the water and leave for 50 to 60 seconds. Remove from the water with a slotted spoon and immediately immerse in cold water.
- When the tomatoes are cool enough to handle, peel off the skin. Cut the peeled tomatoes into 1- to 1 1/2-inch cubes. Set aside.
- Put the soaked mustard seeds, vinegar they were soaked in, ginger, and garlic into a food processor and grind into a smooth paste. Set aside.
- Heat the mustard oil in a pot over low heat. When it is very hot, add the turmeric, cumin, and chili powder. Cook on low heat for 5 minutes, stirring often.
- Now add the peeled and cut tomatoes that have been drained of any excess liquid, the green chiles, the mustard-vinegar-ginger-garlic mixture, sugar, and salt. Continue to cook on low heat until the tomatoes become soft and pulpy. As this happens, the oil will begin to rise to the top of the mixture. This is a sign that the kasundi is well done.
- Taste and add more salt according to preference or if needed.
- Remove from the heat and carefully transfer hot kasundi into dry sterilized bottles. Top up with mustard oil. Cover with sterilized lids and process in a water bath for 10 minutes.
- Remove from water and let cool on a towel on a flat surface. When you hear the lids pop, you know the jars have been safely canned. Screw on the bands and let sit in a cool, dark place for four weeks for best flavor before trying, and for up to one year for longer storage.
Nutrition Facts : Calories 231 kcal, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 0 g, Sodium 381 mg, Sugar 37 g, Fat 4 g, ServingSize 5 cups (10 servings), UnsaturatedFat 0 g
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