Posted by: judy down under 09-01-99 10:47 PM
Tomato Chutney (Kasoundi)
90 g. black mustard seeds (regular mustard seeds can be substituted)
250 g. fresh ginger peeled and chopped thinly
500 ml. malt vinegar
125 g. garlic peeled and chopped
60 g. frsh green chilles seeds removed (more or less to taste)
2 kg. firm ripe tomatoes, chopped (leave skins on)
250 ml olive oil
30 g. turmeric powder
90 g. cumin
40 g. chili powder
250 g. brown sugar
60 g. salt
Mince ginger, garlic and chilis with 50 ml. of vinegar in food processor; set aside.
Heat oil until very hot and add mustard, turmeric, cumin and chili powder. Stir all while and cook for about 4 minutes - take care nothing sticks, don't let it smoke or burn.
Add minced garlic, ginger and chili and cook for another 5 minutes.
Add tomatos, salt, vinegar and sugar and cook at a simmer for 60 to 90 minutes, stirring once in a while.
Kasoundi is done when oil comes to top, kitchen is full of most brilliant aromas and chutney is thickened, just like "sauce" of a well made curry.