Mr Wilkinson's kasundi

Mr Wilkinson's kasundi

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
Makes enough to fill three 325 ml jars
Photographer
Patricia Niven

Ingredients

Quantity Ingredient
125g fresh ginger, peeled and chopped
70g garlic
20g green chillies, cut in half and seeded
200ml non-gmo canola oil
1 tablespoon ground turmeric
50g ground cumin
1 teaspoon chilli powder
1.2kg tinned chopped tomatoes
40g salt flakes
300ml apple-cider vinegar
150g unrefined soft brown sugar

Method

  1. Chop the ginger, garlic and chilli in a food processor until a smooth paste forms. Set aside.

    Warm the canola oil in a heavy-based 3 litre capacity saucepan over a medium heat. Add the turmeric, cumin and chilli powder and gently toast for 5 minutes to release the natural oils. Stir in the ginger mixture and cook for another 5 minutes.

    Add the tomatoes, salt, vinegar and sugar. Bring to the boil, then reduce the heat and simmer for 1–1½ hours. When the oil has risen to the top and the mixture looks like a curry, the pickle is ready.

    Take off the heat, pour into sterilised jam jars and seal. The kasundi will keep in a cupboard for at least a year. Once opened, store in the fridge and use within 3 months.
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