sharing recipes from one generation to the next
Last year I made my first batch of Tomato Kasaundi. I had eaten it many times, one of my favoured purchases from the preserves stall at the local market, but I thought it was time to make my own. I consulted several recipes both in my cookbook library and online. The variations were astounding.
I opted to use a trusted source, Simon Bryant, the chef from the popular ABC TV series “The Cook and the Chef”. Simon learned his craft in Asian restaurants and by his own admission can tolerate an incendiary level of chilli. Knowing this I was still I was astounded by the number of chillis that he included in his Kasaundi. I like chilli, chilli that leaves a pleasant palate tingle rather than leaving me gasping, chilli that enhances the flavours of the other ingredients rather than just a great whack of heat. I totally omitted the 30 whole chillis and 2 tablespoons of ground chilli that were included in the original recipe and have replaced them with a palatable (for me) amount.
This is a very bold condiment. You could be mistaken for thinking the quantity of ginger and garlic in this recipe in incorrect, but it is 250g ginger and 20 cloves garlic. I have also fiddled with the spices a little.
We love this Kasaundi. It’s delicious on sausages, fabulous with boiled eggs, but most of last year’s batch was served spooned onto steamed basmati rice and topped with a generous dollop of natural yoghurt, fabulous fast food.
1 tablespoon yellow mustard seeds
2 cups malt vinegar
250g fresh ginger, peeled and roughly chopped
20 cloves of garlic, peeled
30 mls vegetable oil
2.5kg fresh tomatoes
3 tablespoons cumin seed
3 tablespoons ground cumin
2 tablespoons turmeric
1 heaped tablespoon dried chilli flakes
1 ½ cups brown sugar
3 tablespoons Thai fish sauce
1 ½ tablespoons salt
Soak the mustard seeds overnight in the vinegar.
The next day pour the vinegar and seeds into the jug of your blender, add the garlic and ginger and process to a fine puree.
Blanch the tomatoes, then peel and deseed them. Chop roughly.
Heat the oil in a large heavy based pot, remove from the heat, add the cumin seed and allow to sizzle for a few minutes, stir in the ground spices, mix through the oil then add the tomatoes, ginger/mustard seen vinegar mix, sugar salt and fish sauce.
Bring to pot to the boil, reduce the heat and simmer uncovered for 1 hour ot until the mixture has homogenized and thickened.
Meanwhile wash 8 medium sized jars with lids. Sterilize the jars in the oven, 140C for 30 minutes. Boil the lids in a pot of water for 5 minutes.
Once the kasaundi has finished cooking, spoon it into the jars and seal immediately. A vacuum will form as the relish cools. This Tomato Kasaundi will taste better if kept for 1 week before consuming.