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Kasundi (Bengali-style relish)
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Kasundi works brilliantly with slow-cooked lamb, but can be served with just about anything.
1kg ripe tomatoes
175ml cider vinegar
1½ tbsp black mustard seeds
1½ tbsp olive oil
½ tsp coriander seeds, crushed
½ tbsp cumin seeds
1½ tbsp nigella seeds
½ tbsp ground turmeric
½ tsp chilli powder
5 garlic cloves, crushed
10g fresh root ginger, finely grated
4 red chillies, finely chopped
1 onion, finely chopped
½ apple, peeled and finely chopped
110g dark brown soft sugar
1. Deseed and roughly chop the tomatoes. Put in a bowl, season and stir; leave to stand for 1 hour. Meanwhile, warm the vinegar in a small pan and add the mustard seeds; leave to infuse for 10 minutes.
2. Heat the oil in a large pan until warm then remove from the heat. Add the coriander, cumin and nigella seeds, cloves, turmeric and chilli powder. Leave for 1 minute then add the mustard seed and vinegar mixture plus the garlic, ginger, chillies and onion. Return to a low heat and cook for 10 minutes. Tip the tomatoes into a colander to drain the excess liquid, then add to the pan with the apple and sugar. Bring to the boil then reduce the heat to low and cook for 1 hour 30 minutes. Increase the heat to high and bubble for a final 10-15 minutes until thickened; season. It should be sweet with a fi ery heat.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 796kJ
This recipe was first published in March 2019.