Yes. It is the “attack of the killer tomatoes” month.
I have so many at the moment that I can’t possibly use them all, so it is time to start preserving them. Note to self, do not plant 14 tomato plants next year! I’ll be making passata soon, but not yet. Today it will be relish.
I love kasoundi, a big spicy indian flavoured tomato relish, so I have made up a batch that is big enough to use up some of my tomatoes. I will keep some of the relish for myself and give the rest away to friends. I used a mixture of large tomatoes and cherry tomatoes (of which I literally have hundreds if not thousands).
This recipe was published in the Age newspaper years ago. I’ve changed it only by reducing the amount of salt. The original called for 60-90 grams, I’ve used only 50 grams.
This relish is good on everything savoury. Pastries, pies, cheese, patties, burgers, sandwiches, roasted vegetables…are all improved by the zing of kasoundi.
- 90 grams black mustard seeds
- 250 grams of fresh ginger, peeled and chopped
- 500ml malt vinegar
- 125 grams garlic, peeled and chopped
- 60 grams green chillies, seeds removed unless you want it HOT
- 2 kilos of ripe firm tomatoes chopped. There is no need to skin the tomatoes. You can also use diced tinned tomatoes.
- 250 ml oil (I used rice bran oil)
- 30 gm turmeric powder
- 90 gm cumin powder
- 30 gm chilli powder
- 250 grams brown sugar
- 50 grams salt
- Mince the ginger, garlic and chillis with 50 ml of the vinegar in a food processor. Set aside
- Heat the oil until smoking hot, and add the mustard, turmeric, cumin and chilli powder.
- Stir continuously and cook for a few minutes, taking care nothing sticks.
- Add the minced garlic, ginger and chilli and cook for another five minutes.
- Add the tomatoes, salt, vinegar and sugar, and cook at a simmer for 60 to 90 minutes or even longer.
- The kasoundi is ready when the oil comes to the top and the chutney is thickened.