Name: Tomato kasaundi
Cook time: 60 min
Total time: 60 min
Ingredients: 4 large_piece (880g) tomatoes, chopped coarsely; 1 (150g) medium brown onion, chopped coarsely; 4 clove garlic, chopped coarsely; 3 centimetre (15g) piece fresh ginger, chopped finely; 4 fresh small red thai chillies, chopped coarsely; 2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon chilli powder; 1/4 teaspoon ground clove; 2 tablespoon vegetable oil; 1/4 cup (60ml) white vinegar; 1/3 cup (75g) firmly packed brown sugar

Ingredients

4 large_piece (880g) tomatoes, chopped coarsely

1 (150g) medium brown onion, chopped coarsely

4 clove garlic, chopped coarsely

3 centimetre (15g) piece fresh ginger, chopped finely

4 fresh small red thai chillies, chopped coarsely

2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon chilli powder

1/4 teaspoon ground clove

2 tablespoon vegetable oil

1/4 cup (60ml) white vinegar

1/3 cup (75g) firmly packed brown sugar

Method

1.Blend or process ingredients until smooth. Transfer mixture to large saucepan, cook, stirring, without boiling, until sugar is dissolved.

2.Simmer, uncovered, stirring occasionally, about 45 minutes or until kasaundi thickens slightly.

This Indian pickle hails from Goa, and is delicious spread on sandwiches or mixed with rice and eaten with curries.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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