Kusundi
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School District 36 - Surrey
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Makes 3-4 large preserving jars. (This is so yummy I double it).
4-5 kg tomatoes
150g salt
200g cumin seeds
200g coriander seeds then cook in ½ cup of the peanut oil till fragrant
200g yellow mustard seeds
100g black mustard seeds till they pop
1cup peanut oil
2 T tumeric powder
Chilli to taste (I use 1 t)
300-400g grated fresh ginger
4 bulbs of garlic
20 stems fresh curry leaves of 2 dessert spoons curry powder
4 cups sugar
1.5 litres white wine vinegar
Chop tomatoes coarsely and put in large bowl. Sprinkle with the salt and leave overnight.
Roast and coarsely grind the cumin and coriander seeds. (I don’t bother to grind them)
Cook mustard seeds in some of the oil till they pop.
In another pan cook cumin and coriander seeds in ½ cup of the oil until fragrant. Add mustard seeds and mix.
Drain off the tomatoes and discard any obvious salt. Place in a large pot with seeds and rest of ingredients. Simmer gently uncovered for 1 ½ hours. Store in clean jars in fridge. (I seal in preserving jars.)
We were served this at a SERVAS host's place on the South Island of New Zealand. It was so yummy that we asked for the recipe. Great with cheese and crackers. Enjoy!
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