This recipe is brought to you by an overwhelmed vege gardener with a ridiculous amount of tomatoes sitting on the bench. Anyone else in the same boat?! Well, do I have a solution for you! You’ll thank yourself in the months to come when supermarket tomatoes skyrocket and you’ve got a stash of this delicious condiment on hand.
Kasundi, is basically a tomato relish, jazzed up with a little sweetness and spice. This recipe is a low-sugar version which uses carrot and apple to balance the vinegar. It can be spread on sammies and toasties, makes a fab addition to a cheeseboard, or my personal fave pairing is with a pork saus.
Ingredients
2 onions, chopped
1.5 kg tomatoes, chopped
6 garlic cloves, finely chopped
3 cm knob of ginger, grated
2 apples, grated
3 carrots, grated
2 tsp mustard seeds
2 tsp cumin powder
1 tsp chilli flakes
2 tsp turmeric powder
1/3 c sugar
½ c vinegar (I used ACV)
Method
Heat oil in a large pot over a medium-low heat. Add onions and gently sauté for five minutes. Add the spices, stirring for a couple minutes, then all remaining ingredients, and bring to a gentle rolling boil. Leave uncovered for 45 minutes to an hour, stirring regularly. Bottle in to sterile jars using your preserving method of choice.