Lovely to chat with the wonderful Annabelle White on Auckland radio this morning.
Annabelle took a jar of kasoundi home with her when she visited us. Apparently it is as popular in New Zealand as it is here in Tasmania.
Here is the recipe – well worth the making, simply delicious.
This delightful concoction is an Indian style chilli oil pickle. You will notice that the finished product has some oil floating on top. Please do not be tempted to remove it, as it is an essential ingredient for the preserving.
Once the jar is emptied of pickle, this residual oil can be used to flavor dressings, or to sauté meats, chicken, fish or vegetables.
My personal favourite is to dip little pieces of fresh baked crusty bread into the flavoursome oil, a simple feast but absolutely delicious.
NOTE: 250ml cup measure used, and 20ml tablespoon
1½ cups white or cider vinegar
20 cloves garlic
2.5cm piece of green ginger
250g long red or green chillies, stalk end removed and each cut into 3 pieces
2kg ripe tomatoes, chopped
1½ tablespoons of mustard seeds
1 ½ cups oil such as mild flavoured olive, peanut or sunflower
One and a half tablespoons of turmeric
4 tablespoons cumin powder
1¼ cups sugar
1 tablespoon salt
Peel the garlic and ginger, then place in a food processor with the chillies.
Blend well on high speed until well pureed.
Place in a large saucepan or jam pan with the rest of the ingredients. Bring to the boil, stirring, then simmer for approximately two hours or until desired consistency is reached.
Pour into warm sterilised jars and seal immediately.
(Recipe from “A Year on the Farm” by Sally Wise, ABC Books/HarperCollins Publishers)