KASUNDI
The courgette war continues! The plants are still producing which is great. I have made and frozen umpteen bags of courgette pasta sauces for Mr. to eat over the coming year. It's time to turn my attention of pickles and chutneys. One of his favourites is Kasundi, a hot and spicy relish/chutney, I'll be upping the quantity of chillies this year, as he loves it really hot, and last years offering just wasn't fiery enough.
RECIPE:
Peel and grate a kilo of courgettes, I used yellow, but you can use green/yellow or a combination. I also used a processor, so much easier!
Put 65grams of garlic cloves, 125 grams of fresh ginger and 65 grams fresh chillies (I actually used 11 Thai Dragon chillies) in a processor with 50 ml cider vinegar and blitz to a paste
In a bowl put 45 grams black mustard seeds, 15 grams turmeric powder, 45 grams cumin seeds, 35 grams dried chilli flakes (I know, seems excessive)
In a large heavy based pan put put 125 ml rapeseed oil and heat and when hot add spices,
stirring to ensure it doesn't burn. Cook for a minute then add the garlic/ginger paste, also ensuring it doesn't catch and burn (take off heat source if necessary).
Add all the other ingredients and simmer for one hour, until thickened and oil has formed on top.
Put into sterilised jars and store somewhere cool. Once you've opened a jar, keep it in the fridge.
It's best kept for a month or two before eating, but I always seem to have a bit left over and not the right sized jar, so he gets at it earlier than he should. What can I say, he has the stomach of a concrete mixer!
Now I have posted this recipe, I'll know where to look next year when I make it again.
The courgette war continues! The plants are still producing which is great. I have made and frozen umpteen bags of courgette pasta sauces for Mr. to eat over the coming year. It's time to turn my attention of pickles and chutneys. One of his favourites is Kasundi, a hot and spicy relish/chutney, I'll be upping the quantity of chillies this year, as he loves it really hot, and last years offering just wasn't fiery enough.
RECIPE:
Peel and grate a kilo of courgettes, I used yellow, but you can use green/yellow or a combination. I also used a processor, so much easier!
Put 65grams of garlic cloves, 125 grams of fresh ginger and 65 grams fresh chillies (I actually used 11 Thai Dragon chillies) in a processor with 50 ml cider vinegar and blitz to a paste
In a bowl put 45 grams black mustard seeds, 15 grams turmeric powder, 45 grams cumin seeds, 35 grams dried chilli flakes (I know, seems excessive)
In a large heavy based pan put put 125 ml rapeseed oil and heat and when hot add spices,
stirring to ensure it doesn't burn. Cook for a minute then add the garlic/ginger paste, also ensuring it doesn't catch and burn (take off heat source if necessary).
Add all the other ingredients and simmer for one hour, until thickened and oil has formed on top.
Put into sterilised jars and store somewhere cool. Once you've opened a jar, keep it in the fridge.
It's best kept for a month or two before eating, but I always seem to have a bit left over and not the right sized jar, so he gets at it earlier than he should. What can I say, he has the stomach of a concrete mixer!
Now I have posted this recipe, I'll know where to look next year when I make it again.
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