225g green ginger, peeled
100g garlic cloves, peeled
50g green chillies, sliced in half lengthwise, seeds removed
2 1/2 cups malt vinegar
1 cup canola or safflower oil
2 tbsp tumeric
5 tbsp ground cumin
3 tbsp chilli powder
5 tbsp mustard seeds, ground to a powder
2kg tomatoes, washed and chopped
2 1/4 cups sugar
about 3 tbsp salt
- Puree ginger, garlic and chillies with a little vinegar to make a paste (I ended up using 1 cup).
- Heat the oil in a big pot or preserving pan. Add all the ground spices and fry until they exude a fragrant aroma.
- Add pureed paste, tomatoes, rest of the vinegar, sygar and half of the salt (check near the end to see if more is required).
- Cook over low heat, stirring occasionally until the oil floats to the top (recipe says about ½ hour, but it was too runny for me so I let it simmer for another 1 hour).
- Note: when bottling, make sure there’s a thin film of hot oil on top in each jar. This prevents it from drying out.
Leave for 2 weeks, keeps indefinitely. Makes about 2 litres.
- Smaller jars with metal lids that ‘pop’ are best (this way you can be sure that the seal remains air-tight over time).
- Prepare the jars while the contents of the saucepan are simmering.
- Rinse the jars and lids with boiling water.
- Put the jars in an oven for 10-15 mins at 100 - 120° C.
- Pour the Kasundi into the jars and put the lids on while it is still hot.