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Tomato kasoundi

Caroline Velik

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Tomato kasoundi.
Tomato kasoundi.Marina Oliphant
Time:1-2 hoursMakes:about three litres (12 x 250ml jars)

This kasoundi recipe has been at countless primary school fairs. I have made it more times than I can remember; it's super-easy. A heavy-duty food processor will mince the garlic and ginger, or simply buy it ready-minced in jars. Make sure to use a heavy-based pot so the kasoundi doesn't stick to the bottom.

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Ingredients

  • 250ml olive oil

  • 90g black mustard seeds

  • 30g turmeric powder

  • 90g ground cumin

  • 40g chilli powder

  • 125g minced garlic

  • 250g minced ginger

  • 6 fresh green chillies, seeds removed and finely chopped

  • 2kg ripe tomatoes, chopped, skin on

  • 60g salt

  • 500ml malt vinegar

  • 250g brown sugar

Method

  1. Heat the oil in a large heavy-based stockpot over medium heat, then add the mustard seeds, turmeric, cumin and chilli powder. Stir and cook for 3-4 minutes, being careful not to let the spices burn.

    Add the minced garlic, ginger, green chilli and cook for a further 5 minutes. Add the tomatoes, salt, vinegar and sugar, reduce the heat to low and simmer for 60-90 minutes, stirring occasionally until the sauce thickens and oil comes to the top.

    Remove from the heat and pour into sterilised jars.

    Store in a cool, dry pantry for up to 12 months. Once open, refrigerate.

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