We love having Kasundi in the fridge so I always tend triple this recipe!
We always have it on hand to add to dishes for an unexpected nutritional hit or to serve as a sauce with any form of protein. Plus it makes you feel like you’re winning to just whip it out as, “now here’s something that I prepared earlier.”?
Kasundi is testament to the phrase “Let food be thy medicine, and medicine be thy food.” The combining of ginger, turmeric, mustard seeds and garlic make this sauce incredibly medicinal for the body. With that in mind, I regularly add a couple of tablespoons into my spag bol, soups and casseroles.
Ginger has a very long history of use in various forms of traditional/alternative medicine. It has been used to help digestion and reduce nausea. Like turmeric, ginger appears to be effective at reducing the day-to-day progression of muscle pain, and may reduce exercise-induced muscle soreness. Ginger has also been shown to lower blood sugar levels and may help with type 2 diabetes.
Turmeric, mustard seeds, ginger and garlic work in an anti-bacterial, anti-viral, and antifungal capacities which makes this sauce terrific when colds or the flu strike. Mustard seeds are also a wonderful decongestant and expectorant which helps in clearing the mucus in the air passages.
Turmeric appears to help increase the flow of bile, an important factor in digesting dietary fats. Mustard seeds are known to help with psoriasis and dermatitis, and together with turmeric both may help to protect against age-related damage to the brain.
Gold stars for this winning combo!
Tips For Parents:
You can start by adding Kasundi to recipes and then offer as a condiment with a mouth-watering piece of steak or fish for example. Get them used to spice and flavour from an early age. We found if we celebrated Kasundi as being both sophisticated and an ancient wonder, that our children became intrigued. Withhold it from them if you need too, just long enough to decide if they are indeed “chic and cool” enough to handle it☺️.
- 60ml olive oil
- 1 tablespoon black mustard seeds
- 1 tablespoon turmeric
- 2 tablespoons cumin
- 2 teaspoons chilli powder
- 1/4 cup fresh ginger, peeled and grated
- 4 garlic cloves, crushed
- 1 green chilli, seeded and finely chopped
- 30ml malt vinegar
- 2 x 400g cans diced tomatoes or fresh in-season tomatoes
- 1/3 cup brown sugar
- 1 teaspoon salt
- 130ml malt vinegar
- Heat olive oil in a large saucepan until hot. Add black mustard seeds, turmeric, and chilli powder. Cook, stirring, for 5 minutes to release the flavours.
- Add peeled, grated ginger, garlic cloves, green chilli and malt vinegar and cook for 5 minutes.
- Add diced tomatoes (or better still, fresh tomatoes), brown sugar, salt and malt vinegar and simmer for 1 to 1 and a 1/2 hours.
- The kasundi is ready when the oil comes to the top.
- Sterilise glass bottles and lids ready to bottle the ketchup. This can be done by putting through a quick hot rinse in the dishwasher or filling bottles with boiling water and then draining.
- Using a funnel, fill the bottles with the kasundi while still warm and secure the lid.
- When the glass bottles have cooled, rinse the outside and label with a bottling date.