TOMATO KASUNDI RELISH
Sometimes life takes us on the strangest paths. My husband and I were cycling through New Zealand one day (on our round-the-world bike trip), when we passed a little jam and jelly stand outside of someone's house. We picked up some jam and a jar of relish that said 'tomato kasundi' on it. We had no idea what this was but once we opened it we fell in love with the slightly sweet, slightly sour, slightly spicy relish inside. It was just perfect for jazzing up cheese and crackers or sandwiches and we carefully rationed out the jar's contents over two weeks. We were so sad when the jar was finished so we sent a postcard to Sue, the maker of the relish according to the label, without really knowing her address but just by describing where the house was on the postcard. The postman came through and found Sue and 2 weeks after we mailed our card we got an email with the recipe. Enjoy!
Provided by Sackville
Categories Chutneys
Time 1h10m
Yield 2 litres
Number Of Ingredients 12
Steps:
- Puree the ginger, garlic and chillies with a little vinegar into a paste.
- Fry in oil spices until an aroma starts to rise from the pan.
- Add the pureed paste, tomatoes, vinegar, sugar and salt.
- Cook until the oil starts to float on top (about half hour).
- Bottle with a thin film of oil on top to prevent drying out.
- Leave for 2 weeks for flavours to develop.
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Abraham Gyasi
[email protected]Overall, I really enjoyed this relish. It's a great way to use up leftover tomatoes, and it's really versatile. I would definitely recommend it.
Kyrie Cowen
[email protected]This relish is really good, but it's a lot of work to make. I'm not sure if I'll make it again.
Kahank Kakaja
[email protected]I'm not sure what I did wrong, but my relish turned out really watery. I think I might have added too much vinegar.
Ameer Mavia Khan yousufzai
[email protected]This relish is a bit too spicy for my taste, but I still enjoyed it. I think I'll try making it again with less chili peppers.
Rao Tasadduq
[email protected]I love the unique flavor of this relish. It's not your typical tomato relish, and I really appreciate that.
Deshandra Pirtle
[email protected]This relish is a great way to use up leftover tomatoes. I always have a few tomatoes that are about to go bad, and this is a great way to use them up.
Emeka Edwin
[email protected]I made this relish exactly as the recipe says, and it turned out great. I can't wait to try it on different dishes.
OGUNSEMORE DORIS
[email protected]This relish is so easy to make. I love that I can just throw all the ingredients in a pot and let it simmer.
ismaila adegboyega
[email protected]I'm not a huge fan of spicy food, but this relish is surprisingly mild. I really enjoyed it.
Nosipho Dlamini
[email protected]This relish is amazing! I made it for a party last weekend and it was a huge success. Everyone loved it.
Ola Gold
[email protected]This is a great recipe for preserving tomatoes. I have a bumper crop this year, and I'm so glad I found this recipe. The relish is delicious and easy to make.
Kasahun Balude
[email protected]I've made this relish a few times now, and it's always a hit. It's so versatile, too. I love it on sandwiches, burgers, and even just as a dip for vegetables.
Jo Smoe
[email protected]This tomato kasundi relish is an absolute delight! The flavors are so well-balanced and complex, with a perfect blend of sweet, sour, and spicy. I especially love the addition of mustard seeds, which give it a nice little kick.