Feijoa Kasundi Recipe
2024-04-12- Cuisine: New Zealand
- Course: condiment
- Skill Level: Beginner
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- Yield: Makes 6 cups
- Servings: 4
- Prep Time: 30m
- Cook Time: 30m
- Ready In: 60m
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Feijoa Kasundi is an Indian-style chutney. use half the amount of chili powder for a tamer preserve.
Ingredients
- 1/2 cup canola oil
- 1 tbsp Ground turmeric
- 2 tbsp Ground cumin
- 2 tbsp chili powder
- 125g fresh ginger, peeled and chopped
- 12 cloves Garlic chopped
- 1 1/4 cups white wine vinegar
- 1 cup sugar
- 2 tbsp Mustard seeds
- 1 Tbsp salt
- 1 kg Feijoa, topped and tailed but skin left on
Method
Step 1
Heat the oil in a large saucepan. Add the turmeric, cumin and chili powder and fry, until fragrant.
Step 2
Place the ginger, garlic, vinegar and feijoas into a food processor or blender and mix, until smooth. Add to the turmeric mixture together with the sugar, mustard seeds and salt. Cook over low heat, stirring occasionally until the oil floats on top, about 30 minutes. Stir occasionally.
Step 3
Pour into hot sterilised jars and seal. A thin layer of oil can be poured on top to help keep the contents airtight prior to sealing.
