Beetroot, apple & date kasundi
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.