Tomato Kasundi

This is magnificently hot.  Hotter than a January Central Otago day. Hotter than hot sauce?  Well about the same as hot sauce. It is an Annabel Langbein recipe and it was recommended to me by my friend Judith who thinks it the best thing ever.  Thought I’d make it as the glut of tomatoes is ever present at the moment.  After I’d made it and frightened my taste buds a bit by it’s hotness, I had to find ways to use it.  It has a great deeply curry spicy taste.  So far we have had it with corn fritters, in guacamole, and to spice up a pasta dish.  Lots of uses and very tasty.

The quantities of the spices are really large.  Check your supplies before you start!

225g green ginger – grated, 100g garlic cloves peeled and chopped finely, 50g green chillies – I used red – sliced in half, seeds removed, 2 1/2 cups malt vinegar, 1 cup canola oil – I always use ricebran – 2 tblsp turmeric, 5 tblsp ground cumin, 3 tblsp chilli powder, 5 tblsp mustard seeds ground to a powder, 2 kg tomatoes chopped, 2 1/4 cups sugar, 3 tblsp salt.

Puree the ginger, garlic and chillies with a little of the vinegar to make a paste.  Heat the oil in a very big pot or preserving pan.  Add all the ground spices and fry until they exude a fragrant aroma.  Add the pureed paste, tomatoes, the rest of the vinegar, sugar and half of the salt. (Check near the end of cooking to see if more is required.) Cook over a low heat, stirring occasionally, until the oil floats on the top – about half an hour (I cooked it a lot longer).  Bottle in steralised jars while hot with a thin film of hot oil on the top of each jar to prevent the top from drying out.  cove with screw top seal lids.  Leave for a couple of weeks for the flavours to develop before using. Store in a cool place until you want to use it, it lasts indefinitely.  Makes about 2 litres.

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