Tomato Kasaundi is a thick, rich, spicy Indian tomato concoction described variously as a relish, chutney or pickle. It has become a bit of a ubiquitous standard in my fridge due to its myriad of uses.
A few dollops of yoghurt mixed with the same of Tomato Kasaundi then slathered over halved spatchcock or a small chicken then roasted at 150°C for an hour or so effectively marinates and cooks the bird at the same time.
Mixed, again with yoghurt, to coat lamb cutlets left to marinate for a few hours before brushing with oil and tossing on a hot barbecue gives a tasty addition to an Indian meal, or, served with a salad will jazz up a casual meal at home.
I like to add a tablespoon or two to a rice pilaf and it is delicious with cheese or on top of halved boiled eggs, or steamed greens.
Try roasting it with some quartered red onions drizzled with oil and slow roasted. Or keep it simple and serve it on the side whenever you feel your meal might need a little kick.
Very easy to make, a traditional Tomato Kasaundi uses fresh tomatoes when in season but as we’re in the middle of a southern hemisphere winter, we’ve made ours with good quality tinned tomatoes.
Can’t decide what to call it? I’d call it a life saver.
Rosie
TOMATO KASAUNDI
Makes 3-4 x 250ml jars
80 gm peeled ginger
6 cloves garlic
4 red birds eye chillies
180 ml vegetable oil
3 tablespoons black mustard seeds
1 tablespoon ground turmeric
3 tablespoons ground cumin
3 teaspoons ground chilli
3 400gm tins whole tomatoes
80 gm palm sugar, shaved
1 teaspoon salt
160 ml malt vinegar
Finely chop the ginger, garlic and chillies by hand or in a food processor. Set aside.
Heat the oil in a large heavy based saucepan, over medium heat. Add the mustard seeds, turmeric, cumin and ground chilli and fry, stirring, for1-2 minutes, until fragrant.
Add the chopped ginger, garlic and chillies and fry for a further 2 minutes.
Puree the tinned tomatoes and add to the mix along with the palm sugar, salt and malt vinegar.
Allow to simmer, stirring often, for around 1 hour or until the mixture has reduced to a thick pulpy consistency.
Transfer to sterilised jars and when cold, store in the fridge for up to a month.