Hi, I know frozen tomatoes have a lot of extra water when they are defrosted. If you were going to make relish (in my case kasundi) using frozen tomatoes, how would you go about it? I remember something about salting them??? while defrosting to expel excess water??? Any other tips, TIA

dibble35 - 2020-02-04 21:28:00

I just thaw them, squeeze them and then chuck them in the pot. Without the excess water.

lythande1 - 2020-02-05 08:13:00

what is Kasundi?

korbo - 2020-02-05 10:22:00

That excess "water" is juice. Just drain it into a saucepan before you start making your relish, and cook it down to reduce it and concentrate the flavour. Then add the pulp and other ingredients and cook as usual.

punkinthefirst - 2020-02-05 10:52:00

punkinthefirst wrote:

That excess "water" is juice. Just drain it into a saucepan before you start making your relish, and cook it down to reduce it and concentrate the flavour. Then add the pulp and other ingredients and cook as usual.

This.

samanya - 2020-02-05 11:00:00

Works without the juice....

lythande1 - 2020-02-05 12:12:00

korbo wrote:

what is Kasundi?

Its an Indian tomato relish, I got the recipe off of here about 5+ years ago. Rather yummy! I'll see if I can find the recipe anywhere

dibble35 - 2020-02-05 12:41:00

https://www.taste.com.au/recipes/tomato-kasundi/1b02c609-5f2
6-44cc-bf8b-4421d1eb8ec3
Heres a link to a recipe that looks to be quite similar to the one i've got, although mine uses fresh tomatoes, not canned. and Peanut oil rather than sunflower oil.

dibble35 - 2020-02-05 12:44:00

I've made that recipe from here & it may have been davidt4 who gave it ...it's delicious.

samanya - 2020-02-05 17:45:00

samanya wrote:

I've made that recipe from here & it may have been davidt4 who gave it ...it's delicious.

It sure is, I usually end up giving most of it away, and theres never any shortage of people that want it. This way I can maybe make it in the cooler months rather than Feb like i usually do.

dibble35 - 2020-02-05 18:18:00

samanya wrote:

I've made that recipe from here & it may have been davidt4 who gave it ...it's delicious.

No, I can't take credit for the kasundi. That recipe does sound good, but I would be wary of keeping it too long as it doesn't have much vinegar or sugar.

I might try it with some of our enormous tomato crop.

davidt4 - 2020-02-05 19:01:00

dibble35 wrote:

https://www.taste.com.au/recipes/tomato-kasu
ndi/1b02c609-5f26-44cc-bf8b-4421d1eb8ec3
Heres a link to a recipe that looks to be quite similar to the one i've got, although mine uses fresh tomatoes, not canned. and Peanut oil rather than sunflower....Thank you for the link. will try it. canned tomatoes are usually very cheap. How many kg would you use of fresh ones,thx

korbo - 2020-02-06 10:12:00

korbo wrote:

dibble35 wrote:

h-
ttps://www.taste.com.au/recipe-
s/tomato-kasundi/1b02c609-5f26-
-44cc-bf8b-4421d1eb8ec3
Heres a link to a recipe that looks to be quite similar to the one i've got, although mine uses fresh tomatoes, not canned. and Peanut oil rather than sunflower....Thank you for the link. will try it. canned tomatoes are usually very cheap. How many kg would you use of fresh ones,thx

Hi, I really dont know, my recipe is similar, as in similar /same ingredients but the quantities are to make a bigger batch. My recipe calls for 2kg tomatoes, 300mls malt vinegar, 250gm brown sugar plus all spices etc. Sorry id type it out for you but its a long recipe.

dibble35 - 2020-02-06 16:55:00