Tomato Kasundi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 oz fresh ginger (about ¼-⅓ cup), peeled and chopped roughly1 ½ oz garlic (about 5 cloves), peeled2 Thai chile or Serrano pepper, chopped10 ½ oz fresh tomatoes, chopped (peel and seed if desired)1 ½ tbsp coconut oil1 ½ tbsp black or brown mustard seeds1 tsp turmeric¼ tsp coarsely crushed black pepper1 ½ tbsp cumin1 tsp Kosher salt⅓ cup apple cider vinegar2 tbsp dark brown sugar1 ½ tbsp blackstrap molasses
In a food processor, combine the ginger, garlic and pepper and puree to a paste. Place into a bowl and set aside.
Add half the tomatoes to the food processor and puree. Set aside.
Melt the coconut oil in a large pot and add the mustard seeds, turmeric, black pepper and cumin. Toast for 2-3 minutes.
Add the pasted mixture to the pot and cook, stirring, for 5 minutes.
Stir in the remaining ingredients and bring to a boil.
Reduce heat to a simmer and cook for 1 ½ hours, until thick.
Can in a waterbath for 30 minutes or spoon into jars and keep in the fridge up to 3 months.
Let sit at least 1 month before using.
Serving Size: Makes 2 cups, 8 (1/4 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add half the tomatoes to the food processor and puree. Set aside.
Melt the coconut oil in a large pot and add the mustard seeds, turmeric, black pepper and cumin. Toast for 2-3 minutes.
Add the pasted mixture to the pot and cook, stirring, for 5 minutes.
Stir in the remaining ingredients and bring to a boil.
Reduce heat to a simmer and cook for 1 ½ hours, until thick.
Can in a waterbath for 30 minutes or spoon into jars and keep in the fridge up to 3 months.
Let sit at least 1 month before using.
Serving Size: Makes 2 cups, 8 (1/4 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 61.9
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 148.3 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.6 g
- Protein: 0.6 g
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