This is an Indian spiced tomato relish that I use with many dishes. I love it on a brioche bun with egg and bacon for breakfast – nothing like a bit of spice to get the day going. It’s also great as an accompaniment to many savoury bakes, and with dal and rice.
Fills 4 x 350 ml (12 fl oz) jars.
Ingredients 11
10 long red chillies, roughly chopped, remove the seeds for a milder relish
10 garlic cloves, roughly chopped
30 g fresh ginger, roughly chopped
150 g olive oil
2 tsp black mustard seeds
2 tbsp cumin seeds
180 g apple cider vinegar
1 kg tomatoes, very ripe, diced
130 g coconut sugar
2 tsp ground turmeric
6 g fine salt
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Method 5
Put the , and in a food processor and blitz to form a coarse paste.
Heat the in a heavy-based saucepan over a low–medium heat. Add the chilli paste and cook, stirring occasionally, for about 5 minutes, or until softened and lightly coloured.
Lightly crush the and using a mortar and pestle, then add them to the pan. Cook for 2–3 minutes until fragrant.
Add the , , , and and continue to cook over a medium–low heat for about 1 hour, or until the mixture has thickened. At this point, the will have risen to the top. Sterilise your jars while the relish cools (see my tips for instructions).
Pour the kasundi into the sterilised jars and seal. It is ready to eat straight away but do try to give it at least 1 week to mature. Store the unopened jars in the pantry for up to 1 year. Refrigerate after opening and use within 1 month.
Urbanstead's tips
To sterilise your jars, preheat the oven to 120°C (250°F). Wash them in hot soapy water and rinse thoroughly, then place them in the oven for 20 minutes. Make sure your jars are completely dry and still warm when you fill them.
