It multi-tasks as a chutney, a topping for baked fish, can be added to baked sweet potatoes, used as a curry base or a marinade for vegetables or meat. Place in jars as you would a chutney, it keeps forever! Many thanks. Kasundi is a versatile fridge staple. 2018 NZ Food Award Finalist, Cuisine Artisan Category . Is it possible to use stevia instead of sugar and how would you change the recipe? Hi Liz can any type of tomatoes be used? Kasundi keeps for months in the fridge (if it isn’t all devoured before then!) Add tomatoes, chillies, sugar, vinegar and salt. Add ⅓ cup of the oil, the onion, ginger and garlic. Adjust the chilli to suit - it has a bite but not too hot. You can use stevia instead of sugar, you may just need to simmer it down for longer so it thickens to the consistency it would with sugar. Warm the vinegar on a low heat in a small saucepan, add the mustard seeds, then … Directions are given for longer storage but if you want to eat it fresh, the chutney should be stored in an airtight container in the refrigerator and consumed within … Add the tomatoes and cook for 2 – 5 minutes until quite dry. This flavoursome kasundi shared by Tui Team member Lianne is the perfect way to use up surplus summer tomatoes. Recently I took a trip through India and when telling Emma of all my wonderful travels she was inspired to create a delicious Spicy Eggplant Kasundi for this episode of My Market Kitchen. 120g fresh red chillies (to taste, can use less) or 30g dry chillies. At Cassia we love to showcase the best of our locally sourced ingredients complemented by Indian flavours. Alternatively you can email us at info@tuiproducts.co.nz and we can email the recipe back to you. If you mix with some coconut cream it is divine on fish or chicken – serve with rice and salad for a super quick dinner. 5. Peplers Fine Foods is a family owned business that aims to delight everyone with its … Use up those excess tomatoes and create a delicious Tomato Kasundi. Put the ginger, garlic and chillies in a food processor and mix to paste. Recipe Notes. An Indian spiced lamb and lentil burger with tomato kasundi. Thanks, Jenna - Tui Team. I have specific tomatoe for tomato puree and am wondering if I could use these for your yummy recipe :). Hi Maria, thanks for getting in touch. Use as a a chutney or mix with coconut milk and use as a curry sauce. This recipe sounds very interesting. Cook for a few... Add the ginger, garlic, fresh chilli, tomatoes, sugar, salt and vinegar. Cover with screw top sea,l lids and store in a cool, dry place. (Check near the end of cooking to see if more is required). Combine the garlic, ginger and chillies in a small food processor or mortar and pestle and blend or pound to a... 2. Use it as a dip, with Asian and middle eastern dishes or with cold meats, it is simply delicious! The recipe for this delicious chutney comes from Simon, the manager of our St Lukes branch. Use up those excess tomatoes and create a delicious Tomato Kasundi. Eat our kasundi sauce with barbecued meats, piled on poached eggs with yogurt, dukkah and coriander, slathered on crackers with cheese, spooned over rice with a dollop of yoghurt and fresh herbs, mixed with coconut cream as a marinade for fish or chicken, stirred into soups, plastered on lamb as a marinade, … Kasundi is an Indian chutney usually made with tomatoes but here I’ve adapted the recipe from my second cookbook, Cook Eat Enjoy, and made it with plums instead of tomatoes and it’s fabulous! Instructions; 1. 1. 3. 2. Line an oven tray with baking paper. Cook for about 1 minute, until courgette is tender. 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