Tomato Kasundi

Name: Tomato Kasundi
Cuisine: Asian, Indian
Ingredients: 225g green ginger, grated; 100g garlic cloves peeled and chopped finely; 50g green chillies, sliced in half, seeds removed; 2 1⁄2 cups malt vinegar; 1⁄2 cup oil; 2 tbsp turmeric; 5 tbsp ground cumin; 5 tbsp mustard seeds ground to a powder; 2 kg tomatoes chopped; 2 cups sugar; 1 1⁄2 tbsp salt

5 steps

Updated at: Fri, 15 Mar 2024 23:24:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories3846.8 kcal (192%)

Total Fat145.2 g (207%)

Carbs626.2 g (241%)

Sugars459.2 g (510%)

Protein48.5 g (97%)

Sodium10667.5 mg (533%)

Fiber42.7 g (153%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

225ggreen ginger

grated

100ggarlic cloves

peeled and chopped finely

50ggreen chillies

sliced in half, seeds removed

2 ½ cupsmalt vinegar

½ cupoil

2 Tbspturmeric

5 Tbspground cumin

5 Tbspmustard seeds

ground to a powder

2kgtomatoes

chopped

2 cupssugar

1 ½ Tbspsalt

Instructions

Step 1

Puree the ginger, garlic and chillies with enough vinegar to make a paste.

Step 2

Heat the oil in a large pot.

Step 3

Add 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).

Step 4

Cook over a low heat, stirring occasionally, until the oil floats to the top, this normally takes around 30-45 minutes.

Step 5

Bottle into sterilised jars while hot. If need be, add a thin film of hot oil on the top of each jar to prevent the top from drying out. Cover with screw top sea,l lids and store in a cool, dry place.

Notes

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