Beet­root, ap­ple & date ka­sundi

NZ Lifestyle Block - - Farmhouse Kitchen -

Makes 6 small jars Af­ter a great herb vine­gar-mak­ing sum­mer (see the April is­sue of Life­style Block), I have lots of in­ter­est­ing flavours and smells to ex­per­i­ment with and to add to my con­coc­tions. Mint seemed the per­fect match for this ka­sundi which we have en­joyed with both hot and cold cuts of meat, on crack­ers with cheese and in my case, straight out of the jar on a spoon be­cause I love it so. judged each cat­e­gory, fill­ing out spe­cially made forms with points for taste, tex­ture and smell.

In the back room, a se­lected group of judges were do­ing a sup­pos­edly more pro­fes­sional job but in the end, al­most ev­ery­one agreed that a tomato ka­sundi made by Emily Os­borne was wor­thy of first prize. Em's recipes have ap­peared in NZ Life­style Block a few times; she's writ­ten let­ters about Jerusalem ar­ti­chokes and el­der­flower fizz, and is the cre­ator of the fei­joa sor­bet recipe in the May is­sue.

We had 20 chut­ney en­tries all up, al­most too many to taste, but three ka­sundis came in for prizes with both the judges and Peo­ple's Choice. That in­spired me to cre­ate a beet­root one just to be a bit dif­fer­ent.

Maybe it can go in for next year's com­pe­ti­tion, if I can only stop eat­ing it. METHOD Place the first five in­gre­di­ents in a heavy-bot­tomed saucepan. In a fry pan, gen­tly roast the seeds to­gether for about 3-4 min­utes un­til they just start to change colour. Pour in the oil and add the onion and grated ginger. Fry un­til golden and translu­cent then tip into the pot with the beet­root and ap­ple mix. Bring to the boil and cook for 20 min­utes un­til the beet­root starts to look glassy. Mix the corn­flour in a small amount of water and add to the chut­ney, stir­ring con­stantly un­til it thick­ens (about 4-5 min­utes). Spoon into ster­ilised jars and seal. The flavours will de­velop over time so if you can hide it away for 2-3 weeks, it will taste amaz­ing. METHOD Com­bine above in­gre­di­ents to­gether and let stand in the fridge for 1 hour. Right be­fore serv­ing, sprin­kle the zest of one orange, 3 tbsp roasted se­same seeds and 3 tbsp finely chopped mint over the salad or over each in­di­vid­ual serv­ing.

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