I love kasoundi, a big spicy Indian flavored tomato relish. It's good on everything savory: pastries, pies, patties, sandwiches, roasted vegetables…are all improved by the zing of kasoundi. This recipe was originally published in the Melbourne Age newspaper many years ago, and I have tweaked the recipe just a little by using less salt.
Kasoundi (Spicy Indian Flavored Tomato Relish) [Vegan]
- 3 ounces black mustard seeds
- 8 ounces of fresh ginger, peeled and chopped
- 2 cups malt vinegar
- 4.5 ounces garlic, peeled and chopped
- 2 ounces green chillies, seeds removed unless you want it HOT
- 4.5 pounds of ripe firm tomatoes chopped. There is no need to skin the tomatoes. You can also use diced tinned tomatoes.
- 1 cup oil (I used rice bran oil)
- 1 ounce turmeric powder
- 3 ounces cumin powder
- 1 ounce chili powder
- 8 ounces brown sugar
- 1.8 ounces salt
- Mince the ginger, garlic and chilis with 2 ounces of the vinegar in a food processor. Set aside
- Heat the oil until smoking hot, and add the mustard, turmeric, cumin and chili powder.
- Stir continuously and cook for a few minutes, taking care nothing sticks.
- Add the minced garlic, ginger and chili and cook for another five minutes.
- Add the tomatoes, salt, vinegar and sugar, and cook at a simmer for 60 to 90 minutes or even longer.
- The kasoundi is ready when the oil comes to the top and the chutney is thickened.