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Kasundi

Name: Kasundi
Prep time: 15 min
Cook time: 20 min
Yield: 2
Ingredients: 4 large cloves garlic, peeled and chopped; 50g (about 10cm piece) fresh ginger, peeled, finely chopped; 2 long green chillies, seeds removed; 3 Tbsp olive oil; 1 Tbsp brown mustard seeds; 1 Tbsp ground cumin; 1 tsp ground turmeric; 1 tsp ground chilli powder; 400g (about 3 medium) fresh tomatoes, seeded, cut into large 2.5cm dice; ½ cup malt vinegar; ¼ cup Chelsea Jam Setting Sugar; 2 tsp salt; 3 long peeled strips lime rind; 1 Tbsp chopped fresh coriander

Preparation

15 mins

Bake

20 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

4 large cloves garlic, peeled and chopped
50g (about 10cm piece) fresh ginger, peeled, finely chopped
2 long green chillies, seeds removed
3 Tbsp olive oil
1 Tbsp brown mustard seeds
1 Tbsp ground cumin
1 tsp ground turmeric
1 tsp ground chilli powder
400g (about 3 medium) fresh tomatoes, seeded, cut into large 2.5cm dice
½ cup malt vinegar
¼ cup Chelsea Jam Setting Sugar
2 tsp salt
3 long peeled strips lime rind
1 Tbsp chopped fresh coriander

Chelsea Products in Recipe

Jam Setting Sugar

Make jam in minutes!...

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Reviews

4

What did you think of this recipe?

Sandra

I made this out of curiosity as has Al Browns version. Just as good, have even had people say they would but it off me but not for sale. Really easy and yummy sauce. Make sure you give it a go, won't be disappointed

Rose

Lovely tasty kasundi recipe. Now I know it is good Next time I will double it.

Anon.

Yum, my style of flavours...hot, sweet, spicy...sunshine for the tummy!

Louise

I had green tomatoes left on my plant plus one big red one. Recipe worked well. I chopped green tomatoes up finely, and cooked for longer, but still a delicious result. Thanks.

Method

Combine the garlic, ginger and chillies in a small food processor or mortar and pestle and blend or pound to a roughly chopped paste. Heat the oil in a medium sized saucepan. Cook the mustard seeds, cumin, turmeric and chilli powder for 1-2 minutes, or until mustard seeds pop and spices smell fragrant. Add the garlic/ginger/chilli paste and cook for 2 minutes.

Add the tomatoes and cook for 2 - 5 minutes until quite dry. Pour in the vinegar, jam setting sugar, salt and lime rind and stir until sugar dissolves. Bring to the boil and cook for 4 minutes until tomatoes have broken down and mixture has thickened. Remove lime peel and stir in coriander.

Ladle the hot chutney into hot sterilised jars and screw on the lid to seal.Refrigerate once opened.Makes 2 x 200ml jars.

Refrigerate once opened.