100 g root ginger
10 cloves of garlic (I used around 37g)
1 & 1/2 C cider vinegar
1/2 C flavourless oil (eg canola, rice bran etc.)
1 large onion
1 Tbsp turmeric
1 Tbsp chilli powder (I used less than ¼ tbsp cayenne powder)
2 Tbsp cumin
2 Tbsp ground mustard seeds
1 tsp salt
1 Kg peeled kiwifruit
1 & 1/2 C lightly packed brown sugar
1/2 C sultanas (or raisins, or currants)
1. Peel the kiwifruit, garlic and ginger first (this can be time-consuming)
2. Place ginger, garlic and vinegar in a food processor / blender and mix into a paste.
3. Heat oil in a large saucepan, add all of the spices except the mustard seeds and fry until they exude an aroma (~5 minutes, but maybe a lot less- be careful not to burn the spices).
4. Add all remaining ingredients and cook over a low heat until it has thickened. It should reduce in size by about a third. This will take around an hour.
- Smaller jars with metal lids that ‘pop’ are best (this way you can be sure that the seal remains air-tight over time).
- Prepare the jars while the contents of the saucepan are simmering.
- Rinse the jars and lids with boiling water.
- Put the jars in an oven for 10-15 mins at 100 - 120° C.
- Pour the Kasundi into the jars and put the lids on while it is still hot.
James: Jaqui says it's good for sandwiches, it's amazing with cheese, and you could try it as a pizza base sauce.