Today some of the box of tomatoes were made into Tomato Kasoundi. An excellent recipe from The Age newspaper some years back. The journalist was given the recipe by a producer in a local market. It's the second time I've made it - the first being several years ago. Some of you locals may score a jar.
(makes 12 300ml jars)
90gm black mustard seeds
250 gm of fresh ginger, peeled and chopped
500ml malt vinegar
125gm garlic, peeled and chopped
60 gm green chillies, seeds removed
2 kilos of ripe firm tomatoes (use the best tomatoes you can get), chopped very finely. There is no need to skin the tomatoes. You can also use firm tinned tomatoes if you wish.
250 ml oil (grapeseed or sunflower oil)
30 gm turmeric powder
90 gm cummin powder
60gm chilli powder
250 gm brown sugar
60-90 gm salt
1. Mince the ginger, garlic and chillies with 50 ml of the vinegar in a food processor. Set aside.
2. Heat the oil until very hot, and add the mustard, turmeric, cummin and chilli powder. Stir all the while and cook for about 5 minutes, taking care nothing sticks.
3. Add the minced garlic, ginger and chilli and cook for another five minutes.
4. Add the tomatoes, salt, vinegar and sugar, and cook at a simmer for 60 to 90 minutes. The kasoundi is done when the oil comes to the top, and the chutney is thickened, just like the sauce of a well made curry.