Slow roasted tomato kasundi – a homemade Christmas gift
I recently went out to Sydney Markets at Flemington on a Saturday morning, and those of you who have been will know how absolutely crazy it is! Forklifts and people and trolleys and cars all fighting for space to the soundtrack of loud fruit & veg producers advertising their wares. But you can definitely grab a bargain! We picked up a 10kg box of tomatoes for $10, 3kg of capsicums for $4, huge bunches of asparagus for $3 and the list goes on. I highly recommend visiting if you are a mango lover too as they have HEAPS of them at the beginning of the season.
So here I was with 10kg of tomatoes on my hands, what to do with them all? Well a friend and I decided to split the case and then we could swap whatever we made with them. I had seen recipes for tomato kasundi, a spicy Indian tomato chutney, a lot recently so that’s what I fancied making and it turned out pretty well if I do say so myself. It’s also a great little food gift for last minute Christmas dinner invitations.
Slow roasted tomato kasundi
3 kg tomatoes, halved
4 capsicums, quartered, seeds removed
3 onions, quartered
2 long green chillies, halved
10 cloves garlic, peeled
1/3 cup olive oil
2 tablespoons cumin seeds
2 tablespoons finely grated fresh ginger
2 tablespoons black mustard seeds
2 tablespoons tumeric
1 tablespoon chilli flakes
1 cup malt vinegar
1 3/4 cups brown sugar
1 1/2 tablespoons sea salt flakes
Preheat the oven to 180°C (fan-forced). Line 2 large baking trays with baking paper. Place the tomatoes, capsicums, onions, green chillies, garlic and 2 tablespoons of the olive oil in a large bowl and toss to combine. Spread out evenly on the trays. Roast for 1 1/2 hours or until slightly charred and very soft. Set aside to cool slightly. Process the vegetables until smooth. Heat the remaining oil in a large saucepan over medium heat. Add the cumin, ginger, mustard seeds, tumeric and chilli flakes and cook for 2 minutes, stirring, until fragrant. Add the processed vegetables, vinegar, sugar and salt. Bring to a simmer. Reduce the heat to low. Cook for 20 minutes, stirring occasionally, until slightly thickened. Spoon straight away into sterilised jars and seal.
Makes 2 litres
oOo The chutney has a better flavour if left for a few weeks before eating. It should last unopened for at least 6 months in a dark, cool area. Once open, store in the fridge.
oOo To sterilise jars, immerse clean jars and lids in a large saucepan of boiling water for 5 minutes. Use tongs to remove and place on a clean tea towel to dry. Fill the hot jars to the top with hot kasundi and seal.