Tomato Kasundi

Preparation info
  • Makes approximately

    3 litres

    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About


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


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