My dad's house has a prolific feijoa tree and they have been falling to the ground in droves. Rather than letting them go to waste I thought I would try a recipe that I have been thinking about since having a delicious brekkie at Ripe cafe recently - Smashed Avocado with Feijoa Kasundi on a toasted bagel. So yummy!
I have used, and slightly adapted a recipe from Nicola Galloway that featured in NZ Gardener magazine.
Ingredients:
- 1/3 cup olive oil
- 2 tsp brown mustard seeds
- 2 tsp cumin seeds
- 2 tsp turmeric powder
- 1 ½ tsp minced chilli
- 2 tsp minced ginger
- 2 tsp minced garlic
- 5 cups feijoa pulp (scoop out of the inside of them)
- 1/3 cup malt vinegar
- 3 Tbsp soft brown sugar
- 1 tsp salt
Method:
- In a large saucepan, heat the oil and add the mustard seeds, cumin seeds, turmeric and chilli. Stir over heat for 1 minute – smell the aroma!
- Add ginger, and garlic and stir for another minute.
- Add remaining ingredients and stir well,
- Bring to a simmer and cook over low heat with no lid until thickened. Approx 20 mins. Stir every few minutes so it doesn’t stick to the bottom of the pot.
- While the Kasundi is cooking, sterilise 2 jam jars and lids (boiling water, or hot from the dishwasher).
- Add the sauce leaving a small gap of at least 5mm at top of jar and screw on lids.
- As jars of Kasundi cools, the lid will indent.
Once opened, store in the fridge and use within 1 month.
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