As it turns out, kasundi is not a curry after all, it is a spicy tomato relish! Recipes vary quite a lot, but it has a unique depth of flavours which work. While you cook it the aromas fill your house. Once it is finished and bottled, you will find a myriad of uses. My guess as to how it was used in "kasundi curry with herbed rice" is that a combination of the kasundi spices could be combined with water or oil to make a curry paste, and that tomatoes and a few tablespoons of kasundi were probably added to make the curry sauce (I may try this in the next few weeks). It can be used to take a butter chicken to a new level, can be used as a condiment on meat such as steak, stirred through or on scrambled eggs, on a savoury mince, as a component of a cheese platter, as a sauce in a burger/sandwich /wrap...there are so many ways, please let me know of any I haven't thought of.
This relish is nomworthy. It requires a long cooking time but despite that is easy to make and so well worth it because of its wonderful flavour.
Also - I recently went to a cafe which was selling this for $15 a jar. Its so much easier and more economical to just make at home! Plus you will feel all spesh.
- 1kg tomatoes, chopped
- 6 green chillis. finely chopped
- 1 brown onion, diced
- 1/4 cup peeled, gated ginger
- 4 garlic cloves, chopped
- 2 tsp smoked paprika
- 1 1/2 tbs brown mustard seeds
- 2 tsp turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander seeds
- 1 tsp chilli powder
- 1 tsp peppercorns
- 1/4 cup brown sugar
- 1/2 cup olive oil
- 2/3 cup malt vinegar
- 1 tsp salt
- Blitz ginger, garlic, turmeric, paprika, cumin, coriander seed, chilli powder and peppercorns and 1 tbs of the malt vinegar in a food processor to make a smooth paste.
- Brown the onion and green chillis in a large pot with a little oil. Once transparent, add the mustard seeds. Cook until they begin to pop, then add the paste.
- Add the remaining ingredients (tomatoes, remainder of the oil, brown sugar, remainder of the malt vinegar, salt). Cook uncovered on low heat for approximately an hour, stirring occasionally.
- Bottle in jars. I don't do proper canning, but if you do then this would be a great recipe for it.
My Take Aways
I found it very hard to figure out how many serves this makes, because it really depends on how you use it. If you are using this as a relish on a wrap, then you will only use a tbs. However if it is an ingredient in a curry, then much more will be used. This recipe makes approximately 3 cups, so in the end I decided to calculate this based on a 1 cup amount. This can be fairly easily calculated into individual serves.