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Sundried Tomato Kasundi

My taste buds stumbled across this recipe when visiting my dear friend in Ohaupo. - Got a second? here's our story..  Lizzie has been my kitchen buddy since day one in cooking school. Orientation day consisted of a bunch of "soon to be" chefs standing around in silence, drinking watered down coffee and stale biscuits. This bright haired, funky dressed, green tea drinking women strikes up a convo - "Hello, whats your name?, where are you from?, whats your story?" - The rest was history. We became joined to the hip and a force to be reckoned with in the kitchen. 

After two years of training and 7 years of working the odd catering event together we have become the best of friends. - Who'd a thought that 9 years later we would be as good as family. She has become a pillar in my cooking career and one of my ultimate inspirations. - Not only that, she is a preserve QUEEN!! and is one to have home made curry pastes, dressings, spreads, pesto, oils and this particular delicious recipe in her fridge at all times. 

We often catch up for dinner and this one night we had roasted vegetables, grilled salmon and - Sundried Tomato Kasundi. My giddy Aunt... my mouth was in heaven. I knew I had to have the recipe! - The following days consisted of me spreading this sauce on everything! - toast, sandwiches, eggs, tossed through pasta, spread on chicken before roasting and now is a staple in my fridge. 

It is a super simple recipe and consists of very few ingredients. Blitz it up - jar it - cover in oil and it will last in your fridge for months - (unless demolished otherwise).


pictured below: myself and Lizzie catching up over dinner in Hamilton.

Sundried Tomato Kasundi

This recipe is a rich tomato sauce from the Indian origin. This is a punchy sauce that packs a kick with the added chilli and Sumac. The zingyness of the Apple Cider vinegar makes it exciting and it pairs perfectly with cheese and crackers. - This versatile sauce / dip / dressing is a fridge staple and you would never want to go with out. 

Ingredients

  • A thumb size of ginger peeled.
  • 2 cloves of garlic
  • 1 red capsicum roughly chopped
  • 1C sundried tomatoes
  • 1/4 C apple cider vinegar
  • 1/3 C brown sugar
  • 1/3 C olive oil
  • 1 Tbsp chilli flakes or 1/2 red chilli de-seeded
  • 1Tbsp turmeric
  • 1 Tbsp sumac
  • 1 Tbsp salt
  • 1 tsp black pepper 

fresh herbs (optional)

Method

Place all ingredients into a blender or food processor and blend until you get the consistency you like. I personally love a chunky sauce so I pulse it until I have my desired consistency.  -It's up to you. 

Pour into a glass jar and cover with a little olive oil so no sauce is showing. 

Stores well in fridge if covered in olive oil for up to 2-3 months - if not eaten prior.. 

Enjoy with every dish imaginable!


Notes: I drown the sauce in olive oil because it helps prevent air getting to the sauce and going mouldy - Lizzie taught me this trick and now I cover all of my homemade sauces, pastes, dressings in oil as it acts as a preserving method so you can push the limits on the shelf life (handy tip there aint it!) - better living everybody. 

:)

Jods x