Name: Tomato Kasundi
Yield: Makes approximately 3 litres
Ingredients: 2½ kg ripe tomatoes; 250 g fresh ginger, peeled and roughly chopped; 1½ cups (330 g) white sugar; 1½ tbsp salt; 2 tbsp chilli powder; 20 cloves garlic, peeled; 10-15 fresh mild large red chillies, halved, seeds removed, roughly chopped; 2 tbsp (30 ml) vegetable oil; 2 tbsp ground turmeric; 4 tbsp ground cumin; 2 tbsp black mustard seeds; 2 cups (500 ml) malt vinegar

Preparation info

Makes approximately
3 litres

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Ingredients

2 tbsp black mustard seeds
2 cups (500 ml) malt vinegar

Method

Soak mustard seeds in the vinegar overnight.

Mark the tomatoes with an “X” on the base and plunge into boiling water for 30 seconds. Transfer immediately into a bowl of iced water. Drain the tomatoes, peel and chop. Set aside.

Purée the ginger and garlic in a food processor until smooth. Add the tomatoes and blend for another minute.

Heat the oil in a large saucepan unti

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Ingredients

Method

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