Tomato kasundi
This spiced tomato relish finds its way onto our plates at least once a day (while stocks last). It’s beautiful with creamy scrambled eggs, as a side to barbecued lamb shoulder or chops, on top of brown rice and roasted vegetables (see here) with yoghurt, and so on and so on.
Ingrediënten
- 6 cm 2½ inch piece ginger, peeled and roughly chopped
- 8 garlic cloves
- 1 long red chilli seeds removed
- 1 cup 250 ml apple cider vinegar
- 100 ml 3½ fl oz vegetable oil
- ¼ cup 40 g brown mustard seeds
- 1 Tbsp nigella seeds
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1.2 kg 2 lb 11 oz ripe tomatoes, finely chopped
- ⅔ cup 130 g brown sugar
- 2 Tbsp sea salt
Instructies
- Blitz the ginger, garlic, chilli and ¼ cup (60 ml) of the vinegar in a food processor to combine.
- Heat the oil in a large heavy-based saucepan over medium heat.
- Cook the mustard seeds, nigella seeds, turmeric, cumin and paprika for a few minutes, then stir in the ginger mixture and cook for 5 minutes.
- Add the tomato, sugar, salt and the rest of the vinegar.
- Bring to the boil, then reduce the heat and simmer, stirring regularly, for 1 hour.
- Pour the hot relish into sterilised jars and seal.
- You can use it straight away, but it’s even better after a few days.
- Store it in a cool, dark place for a couple of weeks.
- Once opened, store it in the fridge for up to 6 weeks.
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