Ingredients for Tomato Kasundi Relish
- Fresh Ginger
- 2 cloves garlic, peeled
- Green Chilies
- Malt Vinegar
- Canola Oil
- Turmeric
- Ground Cumin
- Chili Powder
- Mustard Seeds
- 2 pounds ripe tomatoes, chopped
- 1/4 cup sugar (adjust to taste)
- 1 teaspoon salt (adjust to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tomato Kasundi Relish? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tomato Kasundi Relish
- Puree 1 inch ginger, 2 cloves garlic, and 2-3 green chilies (adjust to your spice preference) with 2 tablespoons of white vinegar until smooth.
- Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, and a pinch of asafoetida (hing). Fry until fragrant (about 30 seconds).
- Add the pureed paste, 2 pounds ripe tomatoes (chopped), 1/4 cup white vinegar, 1/4 cup sugar, and 1 teaspoon salt. Stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low and cook for 45-50 minutes, stirring occasionally, until the oil begins to separate from the relish and float on top. The relish should thicken considerably.
- Sterilize jars and lids. Once the relish has cooled slightly, carefully ladle it into the jars, leaving about 1/4 inch of headspace. Top with a thin layer of oil (about 1/4 inch) to prevent oxidation.
- Seal the jars tightly and allow them to cool completely. Leave for at least 2 weeks (longer is better!) to allow the flavors to meld and deepen. Enjoy your homemade taste of New Zealand!
Nutrition Information (Approximate per serving)
Sodium
230 g
Sugar
1030g
Fat
48g
Carbs
108g
