Christchurch Farmers' Market

Riccarton House

16 Kahu Road

Riccarton

Christchurch 8014

New Zealand

Tel 03 348 6190

CHELSEA'S TOMATO KASUNDI RECIPE

This Indian style chutney is an aromatic, spicy blend that is a great accompaniment to any curry, topping for nann bread and even eats well on crackers and breads. It bursts with flavour and smells delightful.

 

 

INGREDIENTS:

 

Recipe (6-8 cups)

 

1 cup vegetable oil

¼ cup of mustard seeds

¼ cup of cumin seeds

2T of minced ginger

3 cloves of garlic (chopped finely)

2.5 kg of tomatoes

450g of sugar

2T of turmeric

1T paprika

6-8 red chillis (deseeded and chopped finely)

300ml of malt vinegar

2T ground coriander

3T salt

 

Heat your oil in a large pot on medium heat. Once the oil is hot enough add in your mustard and cumin seeds, cook until the seeds start to make a popping sound. Add all your other ingredients and turn your heat down and bring the mixture to a simmer. Cook for around 1 1/2 hours, or until the chutney had reduced and oil starts to appear on the surface. Spoon or pour the mixture into hot sterilised jars and shut the lids tightly. Leave to cool.