Tomato kasundi

Tomato kasundi

By
From
The Huxtaburger Book
Makes
500 g
Photographer
Chris Middleton

This Indian relish is delicious with just about all red meats, fish, chicken and vegetables. It is relatively easy to make and will keep for a couple of months in a clean container in the fridge.

Ingredients

Quantity Ingredient
1 tablespoon brown mustard seeds
125ml cider vinegar
2kg tomatoes
10 bird’s eye chillies
125ml vegetable oil
10 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
1 tablespoon very finely chopped fresh turmeric
or 1 tablespoon ground turmeric
pinch ground cloves
2 tablespoons cumin seeds, lightly toasted and ground
60ml fish sauce
75g palm sugar, chopped

Method

  1. Preheat the oven to 180°C.
  2. Place the mustard seeds in a small saucepan with the vinegar and simmer over a low heat for 10 minutes, or until all the vinegar is absorbed.
  3. Cut the ‘eyes’ out of the tomatoes, and the stalks off the chillies. Toss the tomatoes and chillies with a tablespoon of the oil and place in a baking dish. Roast for 15–20 minutes, or until the tomato skins split. Leave to cool slightly, then work the tomatoes and chillies through a mouli, or force them through a large-holed conical strainer.
  4. Blend the garlic, ginger, turmeric, cloves and cumin in a food processor or blender until smooth.
  5. Heat the remaining oil in a wide-based saucepan. Fry off the spice paste for 5 minutes, or until fragrant. Stir in the tomato and chilli mixture and the vinegary mustard seeds. Simmer for about 30 minutes, or until thick.
  6. Stir in the fish sauce and palm sugar and simmer for a further 5 minutes.
  7. Transfer from the pan into a suitable container to cool, then store in an airtight container in the fridge for up to 2 months.
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