Kasundi tomato relish

Name: Kasundi tomato relish
Cook time: 1 h 30 min
Yield: 1.5 litres
Cuisine: Indian
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

Frank Camorra

November 23, 2012

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.

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

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.