I was in melbourne for a friend’s wedding and was taken to a great little cafe called hobba in a converted mechanic’s garage in prahan, melbourne.
I ordered this amazing breaky which was really interesting and super tasty.
The punchy tomato kasundi is always a favourite of mine as a great accompaniment for anything from an indian curry to a tasty dipping sauce for pork & fenel sausage rolls.
This is the charmaine solomon recipe my mum always uses when the summer tomato season hits and she has tomatoes from the vegie garden coming out of her ears. It’s always a hit and in high demand.
mum's tomato kasundi
By September 15, 2012Published:
- Yield: makes about 3 cups
- Prep: 20 mins
- Cook: 1 hr 30 mins
- Ready In: 1 hr 50 mins
an indian spiced pickled tomato relish...delicious with anything
- 1 1/2 tbs black mustard seeds
- 1 1/2 cups Malt vinegar
- 3/4 cup Fresh ginger chopped
- 20 Garlic cloves
- 20 fresh green chillies
- 2 kg firm ripe tomatoes
- 1 1/2 cups vegetable oil
- 1 1/2 tbs ground turmeric
- 4 tbs ground cumin
- 1-2 tbs Chili powder to taste
- 1 cup sugar
- 1 tbs Salt
- Soak mustard seeds in vinegar overnight. Grind in electric blender.
- Peel giner & garlic, chop roughly and add to mustard and vinegar. Blend on high speed until pureed
- Cut chillies in halves lengthways & remove seeds. Peel & chop the tomatoes.
- Heat the pil in a large, heavy based saucepan until smoking hot. Allow to cool slightly, then add the ground turmeric, cumin & chilli powder and fry, stirring for a few minutes.
- Add tomatoes, chillies, blended vinegar mixture, sugar & salt. Simmer until tomatoes are reduced to a pulp and the oil starts to float on top.
- Taste and add more salt if required. For a chunky kasundi leave as is, but for a smoother consistency use a stick blender until you reach the desired thickness.
- Bottle and seal in sterilised jars when cold. Leave the pickle to mature for a week before using.