Tomato Kasundi (Tomato Relish) Recipe from The Cook and The Chef (ABC TV), Wednesday, 14 March 2007: Season 2 Episode 5
Ingredients: makes 600g
2 tablespoons black mustard seeds 2 cups malt vinegar 250g fresh ginger 20 cloves garlic 30 ml vegetable oil
30 fresh mild large red chillies 2.5kg fresh ripe tomatoes 2 tablespoons ground turmeric 6 tablespoons ground cumin 2 tablespoons chilli powder 1 ½ cups sugar 1 ½ tablespoons salt to taste
Method: Soak mustard seeds overnight in vinegar. Puree in blender. Add ginger and garlic and blend until smooth.
Halve chillies and remove seeds. Blanch tomatoes, peel and remove seeds and dice.
Heat oil until smoking. Remove from heat and cool slightly. Stir in turmeric, cumin, chilli powder. Add garlic and ginger/mustard mix, tomatoes, halved chillies (Simon tossed his in whole because he loves chilli) and blended sugar and salt mix.
Simmer for about an hour until a pulp and oil starts to float on the top.
Pour into sterilized jars, and allow to stand at least a week before using to develop character. This will keep for months.