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Tomato
Kasaundi/Tomato Oil Pickle
Adapted from the Encyclopedia of
Asian Food by Charmaine Solomon
Note:
I first made this according to the Charmaine Solomon recipe, but it was way
too hot for me. This version is modified with more tomatoes, much less chili,
plus additional nutmeg, cinnamon and tamarind to tone down the heat and the
cumin. I have halved the ingredients, but you will still achieve 6-8 jars.
The pickle keeps well when sealed in jars
in the refrigerator and is best left a couple of weeks before eating.
Annette
McFarlane
Spice Ingredients
1 tablespoon black mustard seeds
3 tablespoons whole cumin seeds
1 tablespoon ground turmeric
2 whole cinnamon sticks½ teaspoon freshly ground nutmeg1 tablespoon tamarind paste1 tablespoon dried chili with seeds
125gm fresh ginger
10 large chopped garlic cloves
½ tablespoons salt (or to your
taste)
Other
Ingredients
300ml malt vinegar
250ml vegetable oil
2.5kg firm ripe diced, blanched
tomatoes (minus skins & seeds) or equivalent tinned tomatoes
1 ½ cups
sugar (brown or white)
2 teaspoons salt (or to your taste)
Method
Soak the mustard seed in a little of
the vinegar (overnight if possible).
Heat the oil in a pan until smoking,
then remove from the heat.
Add the strained, soaked mustard
seeds plus cumin seeds and cinnamon sticks. Next add all the other spices,
tamarind, ginger, garlic and chili seeds. Return to the heat and lightly fry off
without burning.
Transfer the oil and cooked spices
to a large, heavy-based pot. Add all other ingredients and simmer until reduced
to a pulp and the oil comes to the surface. Remove cinnamon sticks.
Taste and add more salt/sugar/chili
if required. Bottle the hot pickle into hot sterilized jars.
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