I’ve previously made tomato kasundi – an Indian condiment that has proven very popular with my friends and family. I heard someone mention feijoa kasundi and thought it would be a perfect way to use the masses of feijoas that are dropping every day at the moment. This recipe makes 10 x 200ml jars but you can scale it down if you prefer.
12 cups feijoa flesh, roughly chopped
2/3 cup olive oil
2 tbsp black mustard seeds
2 tbsp cumin seeds
2 tbsp ground tumeric
1-2 tsp chilli flakes or finely chopped fresh red chilli (adjust to taste but it should have at least a bit of a kick)
Large piece fresh ginger root (15cm), finely chopped or grated
About 12 cloves garlic, finely chopped or pressed
3/4 cup malt vinegar
1/2 cup brown sugar
1 tbsp salt
Chop up the feijoa into smallish pieces. You can cut and scoop them but I find that it is better to peel them as it is easier to find and remove any bugs or bruises.
Heat the oil in a preserving pan over a moderate heat. Once hot add the mustard seeds, cumin seeds, turmeric and chilli. You can adjust the amount of chilli to taste, but kasundi is traditionally on the spicy side. Stir with a wooden spoon for about a minute, then add the 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 for 1-1.5 hours, stirring regularly to stop it sticking on the bottom of the pan.
The kasundi is ready when you can see the bottom of the pan when you run the wooden spoon across it.
Spoon the kasundi into hot sterilised jars and seal.
Enjoy kasundi with cheese and crackers; serve alongside a curry; pep up a hummus dip; or add to your wraps or sandwiches.