TOMATO KASOUNDI
- Thank You -
TOMATO KASOUNDI
Thank you for collecting a Country Kitchen Kit and contributing to the delicious range of produce to be sold at this years Country Kitchen Stall.
In this kit you will find: this instruction sheet; all ingredients (measured and bagged for your convenience); and jars.
The fruit and vegetables are purchased fresh; they will go off so please use them up quickly.
Please return your full batch of jars to the Tuckshop, along with any unused jars, cleaned ingredients jars, and cardboard boxes, so that we can use them again.
If you need any advice or help please don’t hesitate to contact : Cal
TOMATO KASOUNDI
-Hints and Tips-
· Vegetables and fruit for pickling must be of good quality, well ripened, but not over-ripe. For chutney and relish they can be riper than for pickles, but not over-ripe. Well-ripened fruits are best for sauces. Never use diseased or over-ripe produce.
· Wash, drain and dry vegetables and fruit before use.
· When salting vegetables always use a non-metallic bowl.
· Vinegar is an important ingredient as it acts as a preservative. Always use the amount of vinegar stated in the recipe.
· Lengthy cooking is needed to thicken chutneys, relishes and sauces. Frequent stirring is needed to avoid the mixture catching on the bottom of the pan.
· Pack chutneys, relishes and sauces into hot sterilised jars or bottles. Leave chutneys and relishes to go cold and cover with sterilised lids.
· Sauces must be re- boiled after sieving and bottled at once.
· All pickles, chutneys and sauces improve with a few weeks storage before use.
· For a smooth sauce place in a food processor or blender.
· Store in a cool, dark place.
· Label box with product name and date made.
· Enjoy and get the kids involved.
- Ingredients -
Makes about 10 x 300ml jars ( caution; super spicy if sampling)
Bag 1: 125g garlic, 60g green chillies, 250g fresh ginger
Bag 2: 90g black mustard seeds, 90g cumin seeds, 30g turmeric, 60g chilli powder
Bag 3: 250g brown sugar, 75g salt
Jar 1: 500ml malt vinegar
Jar 2: 250ml sunflower oil
FRESH: 2 kg Tomatoes
- Method -
1. Process the ginger, garlic (both peeled and chopped) and chillies (seeds removed) with 50ml of the vinegar. Set aside.
2. Heat the oil until very hot and add the mustard seeds, turmeric, cumin seeds and chilli powder. Stir all the while and cook for about 5 minutes, taking care nothing sticks, smokes or burns.
3. Add the processed garlic, ginger and chillies and cook for a further 5 minutes
4. Add the tomatoes (quartered and eyes removed), salt, remaining vinegar and sugar and cook for a further 60 to 90 mins.
5. The kasoundi is done when the oil comes to the top, the kitchen is full of the most brilliant aromas, and the chutney is thickened, just like the ‘sauce’ of a well-made curry.
- Sterilizing-
Wash jars and lids in hot soapy water, rinse thoroughly and place in the oven at 120°C for 30 minutes.
Alternatively, sterilise jars and lids in boiling water in a large covered pan for 15 minutes. Leave the jars and lids in the covered pan until ready to use. Invert onto a clean tea towel to drain and dry just before filling. Jars and lids must be thoroughly clean and dry!
HINT: Turn the oven on and put jars and lids in to sterilize when you start cooking. That way they will be hot and ready for filling the hot food when you have finished cooking. It doesn’t matter if the jars and lids are in the oven longer than required in order to be sterile.