USING SEASONAL PRODUCE - Feijoa Kasundi Recipe


Typically made with tomatoes, this vibrant and spicy Indian relish is also made with feijoas. This relish should be on the spicy side. If you prefer it milder, use the smaller quantity of chilli suggested in the recipe. Makes 3 250g jars.

  • 1/4 cup (60 mls) olive oil
  • 2 teaspoons brown mustard seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons turmeric powder
  • ½ to 1 teaspoon chilli flakes, or 1 small red chilli, finely chopped
  • 6 cms fresh ginger root, finely chopped
  • 4 garlic cloves finally chopped
  • 5 cups scooped feijoa flesh, larger pieces roughly chopped
  • 1/3 of a cup (80 mls) malt vinegar
  • 3 tablespoons brown sugar
  • 1 teaspoon salt

In a large wide-based saucepan or preserving pan, heat the oil over a moderate heat. Once hot, add the mustard seeds, cumin seeds, turmeric and chilli.

Use a wooden spoon to stir over the heat for one minute to toast the spices. Add the ginger and garlic, and stir for another minute. Add the feijoa flesh, vinegar, sugar and salt, and stir well to combine.

Bring to a simmer then cook over a low heat for about one hour until thickened. It is important to leave the lid off for excess moisture to evaporate. Stir regularly to prevent the sauce from catching. The Kasundi is ready when you can momentarily see the base of the pan as you run a wooden spoon across it. This is referred to as the trail test.

Sterilise the jars and lids using your preferred method - oven, boiling or dishwasher, and fill the hot jars with the hot sauce to within 5 mls from the top of the jar. Secure the lids and leave to cool on a wooden board.

Once cool, check the lids have sealed (inverting into the jar), name and date, and store in a cool dark place for up to six months. Once opened, store in the fridge and use within one month.

            Recipe courtesy Nicola Galloway, NZ Gardener Garden Diary.

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