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Spicy Feijoa Kasundi

Typically made with tomatoes, this vibrant and spicy Indian relish is also excellent made with feijoas. I am not a fan of using the skins of feijoas in cooking, but some people do, and this more savoury recipe is an example where it could work as the spices will mellow the stronger flavoured skin. I don’t mind scooping away, and I recommend enlisting the help of other people in your household. This relish should be on the spicy side; if you prefer it milder, use the smaller quantity of chilli suggested in the recipe. 
Servings 3 x 250g jars
Prep Time 30 minutes
Cook Time 1 hour

Ingredients

  • ¼ cup (60ml) olive oil
  • 2 teaspoons brown mustard seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons turmeric powder
  • ½ - 1 teaspoon chilli flakes, or 1 small red chilli, finely chopped
  • 6 cm fresh ginger root, finely chopped
  • 4 garlic cloves, finely chopped
  • 5 cups scooped feijoa flesh, larger pieces roughly chopped
  • ⅓ cup (80ml) malt vinegar
  • 3 tablespoons brown sugar
  • 1 teaspoon salt

Instructions

  • In a large, wide-based saucepan or preserving pan, heat the oil over moderate heat. Once hot, add the mustard seeds, cumin seeds, turmeric, and chilli. Use a wooden spoon to stir over the heat for 1 minute to toast the spices. Add the prepared ginger and garlic and stir for another minute. Add the feijoa flesh, vinegar, sugar, and salt and stir well to combine.
  • Bring to a simmer, then cook uncovered over a low heat for about 1 hour until thickened. It is important to leave the lid off for excess moisture to evaporate. Stir regularly to prevent the sauce from catching. The kasundi is ready when you can momentarily see the base of the pan as you run a wooden spoon across it – this is referred to as the ‘trail test’.
  • Sterilise the jars and lids using your preferred method (oven, boiling or dishwasher) and fill the hot jars with hot sauce to within 5 mm from the top of the jar. Secure the lids and leave to cool on a wooden board.
  • Once cool, check the lids have sealed (inverting into the jar). Name, date and store in a cool, dark place for up to 6 months. Once opened, store in the fridge and use within 1 month.

Notes

How to use Feijoa Kasundi
  • This flavourful condiment is great in sandwiches or wraps with ham or leftover chicken, lettuce and cucumber. Or serve with cheese and crackers.
  • Serve alongside a vegetable curry or lentil dahl with rice, flatbreads and natural yoghurt.
  • Stir a tablespoon of the kasundi through hummus for a punchy dip with vegetable sticks and pita chips.