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Kasundi tomato relish

Frank Camorra
Frank Camorra

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Kasundi relish.
Kasundi relish.Marina Oliphant
easyTime:1-2 hoursMakes:1.5 litres

This fiery Indian-style relish is versatile and easy to make. Try it with smoked trout and grilled zucchini, in a cheese sandwich or with dhal and rice. Cook in a heavy-based pot so it doesn't burn.

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Ingredients

  • 125g fresh ginger, peeled and chopped

  • 60g garlic cloves

  • 30g green chillies, seeds removed

  • 250ml malt vinegar

  • 125ml vegetable oil

  • 45g black mustard seeds

  • 15g ground turmeric

  • 40g ground cumin

  • 40g smoked paprika

  • 5g hot paprika

  • 1kg tomatoes, fresh or tinned, pureed

  • 125g brown sugar

  • 20g salt

Method

  1. Place ginger, garlic, chillies and 50ml of vinegar in a food processor and puree to a smooth paste.

    Heat oil, add dry spices and cook on a medium heat for 5 minutes. Add ginger and garlic paste and cook for a further 5 minutes.

    Add tomatoes, sugar, salt and remaining vinegar and simmer for an hour. When the oil comes to the top and the relish looks like a curry sauce, it is ready. Pour into sterilised jars and seal while still hot. 

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Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

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