Kasoundi

This preserve is an Indian style chilli oil pickle.  You will notice that the finished product has some oil floating on top.  Please don’t be tempted to remove it, as it is an essential ingredient for the preserving.

Once the jar is emptied of pickle, this oil will remain to some extent in the jar.  It 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.

Ingredients

1½ cups white or cider vinegar

20 cloves garlic

2.5 to 3cm piece of green ginger, peeled

250g long red or green chillies, stalk end removed and each cut into 3 pieces

2kg ripe tomatoes, chopped

1½ tablespoons of mustard seeds

1½ cups oil such as mild flavoured olive, peanut or sunflower

1½ tablespoons of turmeric

4 tablespoons cumin powder

1¼ cups sugar

1 tablespoon salt

Method

Peel the garlic and ginger, then place in a food processor with the chillies.

Blend well on high speed until well pureed. (If you don’t have a food processor, the garlic can be crushed, the ginger finely grated and the chillies finely chopped.)

Place in a large saucepan or jam pan with the rest of the ingredients.  Bring to the boil, stirring, then reduce heat to simmer for approximately two hours or until desired consistency is reached.

Pour into warm sterilised jars and seal immediately.