Kasaundi
(Tomato Oil Pickle)
I'm constantly asked for jars of this stuff!
Recipe Posted on 21st September, 2004
Recipe Source: This recipe comes from a cookbook called The Compelte Asian Cookbook by Sharmaine Solomon. I've had this book for about 15 years and I've used it more than any other cookbook I've ever owned. This recipe is an old favorite that I've been cooking for years.
This recipe as it is does not make a super hot pickle. If you want it very hot, add a stack of fresh thai chillies or any other variety of the hotter chillies. If you are a real sook with chillies, take the seeds out of the chillies and only use the flesh, as the seeds are the hottest part of any chilli.
Ingredients
1½ tablespoons black mustard seeds
1½ cups malt vinegar
¾ cup chopped fresh ginger
20 cloves garlic
20 fresh chillis, green and/or red, roughly chopped
2kg ripe tomatoes, diced
1¼ cups a light olive oil
1½ tablespoons ground turmeric
4 tablespoons ground cummin
1-2 tablespoons chilli powder, to taste
1 cup sugar
1 tablespoon salt
Method
Soak mustard seeds in vinegar overnight (or as long as you have available) and grind in electric blender. Peel ginger and garlic, chop roughly and add to mustard and vinegar. Blend on high speed until puréed.
Heat oil in a large heavy saucepan, then add fresh chillies and salt. Cook for about 5 minutes, stirring regularly, or until the chillies start to soften. Add ground turmeric, cummin and chilli powder, and fry, stirring, for a few minutes. Add tomatoes, blended vinegar mixture and sugar. Simmer until tomatoes are reduced to a pulp, the mixture has thickened and oil starts to float on top. Taste and add more salt if required. Bottle into sterilised jars and seal. Leave the pickle to mature for a week before using it.
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