Over the Christmas period, during my almost digital detox, a couple of posts by Elaine at Foodbod caught my attention. Her posts were all about spices – where to begin with spices, how to use whole spices and more. Whether or not you’re a spice expert I’d recommend checking them out here – because, as Elaine points out, a simple combination of spices can take any dish to a whole new level. I couldn’t agree more.
So, in part thanks to Elaine’s inspiration, I spent some of my holiday down time preparing a big batch of one of my top spice filled recipes – Indian tomato kasundi. This kasundi isn’t just packed with spices (which themselves have huge health properties) – it also features a heavy dose of familiar superfood ingredients. Like garlic, ginger, chillies, tomatoes, coconut oil and turmeric. There’s a heap of evidence that points to the role superfoods can play in fighting against high blood pressure, cholesterol, cardiovascular disease, colds and flus and even cancers.
I’ve made this kasundi many times and would go as far as saying that it’s my top Indian relish. I first posted the recipe back in 2014 and have refreshed it here just in time for the weekly Fiesta Friday party – hosted this week by the lovely Angie herself. I hope you like it and take a moment to check out the other Fiesta Friday #155 recipes.
This Indian relish is super versatile and very compatible with everything from grilled fish, to salads and sandwiches, to simple roasted vegetables like cauliflower and pumpkin. It’s really easy and fairly quick to prepare and will store for months in glass jars.
My recipe is slightly adapted from one by an Australian chef, Frank Camorra. For example I removed over 100g of added sugar and replaced vegetable oil with healthier coconut oil. Of course if you have a sweet tooth then you could add a little sugar, or a natural alternative like stevia.
Ingredients (makes approximately 1 litre)
- 125g fresh ginger, chopped
- 12-16 garlic cloves, peeled
- 30g green chillies, seeds removed (substitute for red dried chillies)
- 250ml (1 cup) malt vinegar
- 125 ml (1/2 cup) coconut oil
- 2 tbsp turmeric
- 1.5 tbsp salt (preferably Himalyan salt)
- 4 tbsp black mustard seeds
- 4 tbsp ground cumin
- 4 tbsp paprika (smokey paprika or a mix of smokey and sweet paprika)
- 1 kg ripe tomatoes (you could also use tinned tomatoes or tomato passata)
1. Put the ginger, garlic, chillies and 50ml of vinegar in a food processor and blend until smooth.
2. Heat the oil in a frying pan, and cook all of the dry spices on a medium heat for a few minutes.
3. Then add the paste from step 1 to the pan and cook for a further five minutes.
4. Add the tomatoes, salt and remaining 200ml of vinegar and simmer for one hour.
5. Turn the heat off when it resembles a reasonably thick sauce.
6. Allow to cool then pour into sterilised glass jars (see below on sterilising jars).
7. Store in a cool dark place then in the fridge once opened – it will keep for months.
Wash jars and lids in warm soapy water and remove any original labels then:
- Put the jars in a pan covered with water, bring to the boil, reduce the heat and simmer for 10-15 minutes.
- Or place the jars into the oven at 100C for 10-15 minutes.
And here’s a few other Indian pickle and relish recipes you might like: