Tamatar kasaundi

Tamatar kasaundi

Tomato oil pickle

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

If you grow your own tomatoes, this is an excellent way to make use of a bountiful harvest.

Ingredients

Quantity Ingredient
1 1/2 tablespoons black mustard seeds
375ml malt vinegar
175g fresh ginger, chopped
20 garlic cloves, chopped
310ml oil
1 1/2 tablespoons ground turmeric
80g ground cumin
1-2 tablespoons chilli powder, or to taste
2kg firm ripe tomatoes, peeled and chopped
20 fresh green chillies, halved lengthways and seeded
220g sugar
1 tablespoon salt

Method

  1. Soak the mustard seeds overnight in the vinegar.
  2. Transfer to a food processor and process to a paste. Add the ginger and garlic and process to make a smooth purée.
  3. Heat the oil in a large heavy-based saucepan over low heat. Add the turmeric, cumin and chilli powder and cook for 3–4 minutes, stirring well. Add the tomato, chilli, vinegar purée, sugar and salt. Simmer until the tomato is reduced to a pulp and the oil starts to rise to the surface. Taste and add more salt if required. Remove from the heat and allow to cool. Bottle and seal when cold.
  4. Pour the kasaundi into sterilised airtight jars and top each jar with a little extra oil. Leave to mature for 1 week before using. Once opened, the kasaundi can be stored in the refrigerator for up to 3 months.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again