Summertime Spicy Tomato Relish "Kasundi"

 

If ketchup had a celebrity make-over, you would have this amazing sauce (some call it “Kasundi”).  Use the luscious tomatoes now at the farmers’ markets if you can! Practically addictive, Spicy Tomato Relish is a deeply flavored condiment you can use to top snacks, grilled fare, and so much more (see the ideas below).  Packed with warm spices including hot pepper, garlic, and ginger, this version is mildly hot, but you can increase the heat by adding more serrano pepper.  Keep a jar of Spicy Tomato Relish in your refrigerator for fast and flavorful meals.  Serve with Carica Chardonnay or Carica Sauvignon Blanc.   --Cheers!

Serving Ideas

● Happy Hour Snack -  Spread crackers with whipped cream cheese, top each with

        ½ teaspoon Spicy Tomato Relish and a sprinkle of finely chopped chives

● Grilled Fish -  Add a dollop of Spicy Tomato Relish to salmon, halibut or rock fish. 

● Spinach Salad -  Thin Relish with orange juice to dress baby spinach & red onion.

● Turkey Salad -  Stir together ¼ cup each mayonnaise, plain Greek yogurt, and Relish.

        Add to 2 cups diced, cooked turkey, ½ cup diced celery, and 3 sliced green onions.

        Optional adds:  3 tablespoons sliced almonds, 2 tablespoons golden raisins.  

        Serve on a bed of tender lettuce or make sandwiches.

● Fluffy Omelet – Warm a spoonful of Spicy Tomato Relish and add it to the center of

         a 2-egg omelet, with or without grated cheese. Garnish with chopped fresh herbs.

● Grilled Chicken Kabobs - In a medium, non-reactive bowl, whisk ½ cup Relish with

         1 cup plain yogurt.  Cut 3 to 4 boneless, skinless chicken breasts (1 ½ lbs.) into

         1 ½-inch cubes, and add cubes to sauce in bowl.  Marinate in the refrigerator for

         an hour, then put cubes on skewers and grill.  Serves 4.

 

Ingredients

¼ cup vegetable oil

2 tablespoons ground cumin

2 tablespoons ground coriander

1 tablespoon ground turmeric

2 teaspoons whole mustard seeds

2 teaspoons chili powder

3 tablespoons minced garlic

½ serrano pepper, seeded and chopped

1 tablespoon fresh ginger,

    peeled and chopped

2 tablespoons wine vinegar, plus ½ cup

2 ½ cups fresh tomatoes, chopped

  (or 1 28-oz. can diced tomatoes)

¼ cup dark brown sugar

1 teaspoon sea salt

In a heavy skillet, warm the oil over medium-low heat.  Add the cumin, coriander, turmeric, mustard seeds and chili powder.  Cook spices, stirring often, until fragrant, about 2 minutes.  Add the garlic, serrano pepper, ginger, and 2 tablespoons vinegar.  Cook until the vinegar has evaporated, about 5 minutes. 

Add the tomatoes with their juices, brown sugar, salt, and remaining ½ cup of vinegar.  Continue cooking on medium-low heat, stirring often with a wooden spoon, until the sauce has thickened, about 40 minutes.  Season to taste with salt.  Use immediately, or cool and refrigerate covered for up to a week.  Makes 3 cups.

© Carica Wines 2022