Here’s our final Christmas gift for the year, and it’s a good one! First of all, it’s delicious. Second of all, it’s a sneak peak from our upcoming new book. And third of all, it’s the gift that keeps on giving, because this makes a beautiful present that you can give to your friends and family. What more could you want from a free recipe?
Kasoundi is a spicy Indian-style chutney that tastes amazing with everything from curries to cold cut sandwiches. It is so flavoursome and so versatile, and contains pretty standard household ingredients, so it won’t cost much to make. For this reason, it makes an amazing gift – you could get four of five jars of Kasoundi out of this batch, and gift them to your nearest and dearest. It makes a truly unique, personal and thoughtful gift, which will stay in the recipient’s mind long past Christmas day is over (unless they really like kasoundi with their Christmas turkey — it’s not unheard of!). Plus, it’s more affordable than a pair of socks! Don’t discount this gift for a special male in your life either; it happens to be Alyce’s other half’s favourite thing EVER (but shh, he doesn’t know that he’s getting the whole batch for his Christmas gift).
Homemade, edible gifts like this one are SO easy and inexpensive to make in the Thermomix, and they last unopened for months if you sterilise them properly, so you can make them well in advance, saving you precious time in the Christmas period. And if you love the idea of food as gifts, why not make a hamper with some of our other jams and preserves? Try our apple and cranberry chutney, beetroot relish or harissa paste from Quick Fix: Every Occasion, our quince paste or onion jam from Quick Fix in the Thermomix, or our Christmas chutney from our free recipes.
Whoever you choose to gift your kasoundi to, make sure you keep a jar for yourself! On second thoughts, you better make that two.
VEGETARIAN, VEGAN, DAIRY FREE
45g cumin seeds
40g rock salt
30g chilli flakes
130g fresh ginger, peeled, roughly chopped
65g garlic, peeled
30g green chillies, seeds removed
130g macadamia oil
45g black mustard seeds
15g turmeric, ground
1kg ripe tomatoes, roughly chopped
250g malt vinegar
130g brown sugar
- Place cumin seeds, rock salt and chilli flakes in TM bowl. Mill for 20 seconds, speed 8. Set aside.
- Place ginger, garlic and green chillies in TM bowl, mince for 8 seconds, speed 6. Scrape down sides.
- Chop for a further 2 seconds, speed 6, set aside.
- Add oil, mustard seeds, turmeric and ground spices to TM bowl, cook for 3 minutes, Varoma temperature, speed 2.
- Add the ginger, garlic and chilli mixture, cook for 3 minutes, Varoma temperature, speed 3.
- Add tomatoes, malt vinegar and sugar, cook for 40 minutes, 100°C, speed 1.5, MC removed and steamer basket on top to prevent splashes.
Pour into warm sterilised jars and kasoundi will keep unopened for up to six months. Once opened, keep stored in the refrigerator.
Variation: Reduce the chilli by half for a milder kasoundi.