Feijoa Kasundi by evansabove2020. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Feijoa Kasundi

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

2 jar(s)

Feijoa Kasundi

90 grams canola oil
1 tablespoon ground turmeric
2 tablespoon ground cumin
2 tablespoon chilli powder
125 grams fresh ginger peeled & roughly chopped
12 cloves garlic
280 grams white wine vinegar
1000 grams feijoa's washed, topped & tailed skin on
180 grams sugar
2 tablespoon Mustard seeds
1 tablespoon salt

Add to shopping list

6

1h 10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian Nut free Autumn Summer BBQ Everyday Gift Holiday Party Picnic Moroccan New Zealand Dip Spread Side dish Starter Snack Preserving

Recipe's preparation

Feijoa Kasundi

1. Place ginger and garlic in TM bowl, chop for 8 seconds speed 6, scrape down sides and repeat for a further 2-4 seconds if necessary then set aside.

2. Add oil, mustard seeds, turmeric, and ground spices incl chilli to the TM bowl, cook for 3 mins varoma temp, speed 2.

3. Add the ginger & garlic to the TM bowl and cook for 3mins Varoma temp, speed 3.

4. Add the feijoas, vinegar, sugar and salt then cook for 40-60mins 100 degrees, speed 1.5 mixing cup removed and simmering basket on top to prevent splashes.

5. Pour into sterilised jars and kasundi will keep unopened for up to 6 months. Once opened store in fridge.

Accessories you need

Simmering basket
buy now

Spatula TM5/TM6
buy now

Tip

You can adjust the chilli level according to taste, the above recipe provides a good kick!
At step 4 you can reverse speed 4 for 2-4 seconds to chop feijoas a little prior to cooking.
Use as a spread with cheese & crackers, as a base for pizza or in toasted sandwiches to name a few.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.