I’m a massive sauce lover. In fact, if there was a cult devoted to worshipping various condiments and sauces, I’d be head honcho. This is the recipe for tomato kasundi which can be used for a butter chicken recipe, as a relish on burgers, as a pizza base or just for adding that extra kick to dishes. I made this in my Bellini Intelli Kitchen Master (BIKM) but it can also be made in a Thermomix or similar futuristic appliance. This recipe will make a decent 900ml of kasundi.
- 2 tbsp canola oil
- 1 tbsp mustard seeds (black is better but you can use yellow if black isn’t available)
- 1.5 tbsp ground turmeric
- 2 tbsp ground cumin
- 3 tbsp chilli paste – the Masterfoods one I used had 55% chilli.
- 5 cm fresh ginger, peeled
- 4 garlic cloves
- 800 g tomatoes, tinned
- 120 g white vinegar
- 60 g brown sugar
- 1 tsp sea salt
1. Place oil into mixing bowl and heat 2.30 min/Steam Setting/1
2. Add mustard seeds, turmeric, cumin and chilli paste and sauté for 5 min/100 °C/speed 1.
3. Add ginger, garlic and chilli and chop 5 sec/speed 8. Scrape down sides of bowl then sauté 3 min/100 °C/speed 1.
4. Add all remaining ingredients and cook 30 min/90°C/speed 1 with the cup removed from the lid (be cautious of the steam)
5. Cook for a futher 30 min/100°C/speed 2 with the cup on to keep the moisture in.
Set the Kasundi aside to cool and fill into sanitised jam jars/bottles.
You can make a thicker relish by extending step 5 and leaving the measuring cup off the lid to evaporate more water. This kasundi makes for a great gift and goes a long way. The vinegar and the sugar will help preserve the sauce for a couple of months , although it will be definitely consumed by then!