Kasoundi

Best when you dip small pieces of fresh crusty bread into it – a real treat.

Don’t be put off by the amount of olive oil in the recipe, and most certainly do not reduce it.  The oil is a vital part of the combination of ingredients, ensuring that the pickle will keep.  The oil will generally settle on the top, and as you use the pickle, it will follow down to the bottom of the jar. It can then be used as a flavoursome oil in which to sauté meat, chicken, fish or vegetables.

Speaking of the oil, it is best to use one of not too strong flavour – otherwise it will tend to overpower the pickle.

375ml  cider or white 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

375ml 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.