Recipe by Sackville
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!
Top Review by Ness73
OMG - this is sooo good! I made a batch for Christmas gifts and it was very well received.<br/>I used tinned tomatoes the first time and followed the rest of the recipe to the letter. Since I used tinned tomatoes it was quite runny and I had to let it reduce quite a bit - but on trying it it was way too hot (and I like hot stuff!). Luckily it caught on the bottom and I had to start again.<br/>Second time round I drained the tinned tomatoes a bit and only used 1 tbs chilli powder and it was perfect.<br/>I love that it makes 2L - a few jars to keep and jars to give away!<br/>Thanks for posting :)
- 225 g fresh ginger, peeled
- 100 g garlic
- 50 g green chilies, sliced lengthwise, seeds removed
- 2 1⁄2 cups malt vinegar
- 1 cup canola oil
- 2 tablespoons turmeric
- 5 tablespoons ground cumin
- 3 tablespoons chili powder (Sue uses about half this)
- 5 tablespoons mustard seeds, ground (Sue uses whole seeds)
- 2 kg tomatoes, chopped
- 2 1⁄4 cups sugar
- 1 1⁄2 tablespoons salt
Directions See How It's Made
- 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.