Name: Plum kasundi (Indian spiced chutney)
Cook time: 120 min
Total time: 120 min
Ingredients: 3/4 cup vegetable oil; 1/4 cup each black mustard seeds and cumin seeds; 200 gram fresh ginger, grated; 100 gram garlic, chopped; 2.5 kilogram plums, chopped; 400 gram sugar; 2 tablespoon turmeric; 3 tablespoon chilli powder; 500 millilitre malt vinegar; 2 tablespoon ground coriander; 3 tablespoon salt

Plum kasundi (Indian spiced chutney)

Nici Wickes' mum has taken the kasundi recipe from Nici's second cookbook Cook, Eat, Enjoy and made it with plums instead of tomatoes. It’s a fabulous staple to have on hand in the pantry

Makes 5 cup

Cook

Ingredients

3/4 cup vegetable oil

1/4 cup each black mustard seeds and cumin seeds

200 gram fresh ginger, grated

100 gram garlic, chopped

2.5 kilogram plums, chopped

400 gram sugar

2 tablespoon turmeric

3 tablespoon chilli powder

500 millilitre malt vinegar

2 tablespoon ground coriander

3 tablespoon salt

Method

1.In a large pot, heat the oil and add the mustard and cumin seeds until they pop. Reduce the heat and add the remaining ingredients. Give it a decent stir and simmer, uncovered, about 1½ to 2 hours, stirring regularly or until lovely and thick. Pour into hot, sterilised jars and seal.

Makes 5-6 cups approx. – Nici’s mum says: ‘When I first read Nici’s original recipe for kasundi, I thought the amount of chilli was excessive, but it really isn’t as the sugar tempers the heat of it. It can even take more if you like!’

Note

Nici Wickes

Ingredients

Method

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