How to cook Green Tomato Kasoundi

I use green tomatoes to make my kasoundi a little bit different.

For this recipe, I grow my own green tomatoes and use the green tomato you end up with at the end of the season.

You will need to grow green tomatoes yourself, or if you know a commercial tomato grower (one who sells from the farm gate), you might be able to buy some green tomatoes to use in this recipe.

You can make Kasoundi with red tomatoes if you like, but I offer no guarantees that the recipe will work as I have only ever used green.

Recipe  

Ingredients

• 125 grams fresh ginger peeled and chopped
• 65 grams garlic, peeled and chopped
• 30 grams green chillies, deseeded and chopped
• 25 ml vinegar
• 125 ml vegetable oil (I use grapeseed)
• 45 grams Black Mustard Seeds
• 15 grams Turmeric
• 45 grams Cumin
• 1 kg Green Tomatoes, peeled and chopped
• 250 ml vinegar, extra
• 125 grams brown sugar
• 25 grams salt

Method

Clean and roughly chop the tomatoes. Place in a saucepan and cook down until soft enough to run through the mouli. Puree and set aside.

Mince ginger, garlic and chillies with 25 ml of vinegar in the food processor to make a paste

Heat oil until very hot in a heavy-based pan, then cook off mustard seeds, turmeric and cumin, until aromas lift off the pan. Add ginger paste and cook for a further 5 minutes.

Add tomatoes, 250ml extra vinegar, sugar and salt, then simmer until the oil floats to the top. This took about ½ an hour for this quantity.

Bottle and seal in hot sterilized jars