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Sustenance

13 - 12 - 18

Spicy, tangy and highly addictive, this Indian staple will have you using at every opportunity. Delivering an almighty power boost, this condiment is loaded with antioxidants, is highly anti-inflammatory, anti-bacterial & anti-angiogenic — not to mention tasty.

Serves:

3 PEOPLE

Ingredients

PART I



Put the following ingredients in a food processor and blitz until coarse:




  • 100 grams fresh peeled ginger

  • 20 cloves garlic

  • 20 green chilli + seeds (to manage the spice, use less and then add more after tasting)

  • 11⁄2 tablespoons mustard seeds

  • 11⁄2 cups apple cider vinegar



PART II




  • 3 kilograms of chopped tomatoes

  • 1-11⁄4 cups of fresh, good quality olive oil • 4 tablespoons ground cumin

  • 3 tablespoons turmeric

  • 2 tablespoons sumac

  • 1-2 tablespoons chilli powder

  • 1 tablespoon celtic sea salt

  • 1 cup coconut sugar


Pour the olive oil into a large pot. (If the tomatoes you are using have a high water content add a little less oil than what we’ve suggested above.)

Heat the oil until hot, then add the cumin, turmeric, sumac and chilli powder and sauté gently.

Combine with the tomatoes, coconut sugar, salt and green chili mix from the blender, and stir well.

Next add more salt and pepper to taste.

Gently simmer for two hours or until the oil rises to the top. Taste and add more chilli if you dare!

Pour the kasundi into hot, sterilised jars. Fill to the top and seal while hot.

Enjoy with avocado and freshly squeezed lime on our Danish Seed Bread (see our recipe below).

Sans Journal

Ingredients

PART I



Put the following ingredients in a food processor and blitz until coarse:





PART II




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