Family friendly

Figs on toast with kasundi

Name: Figs on toast with kasundi
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4
Ingredients: 4 slices sourdough or rye bread, toasted; 2/3 cup (160g) ricotta; 4 figs, sliced; Thyme sprigs, to serve; 125g ginger, peeled, chopped; 1 garlic bulb, cloves peeled; 1 long green chilli, halved, seeds removed, roughly chopped; 200ml sunflower oil; 1/4 cup (50g) brown mustard seeds; 1 tbs ground turmeric; 1/3 cup (38g) ground cumin; 1 tsp chilli powder; 3 x 400g cans chopped tomatoes; 1/3 cup (40g) sea salt flakes; 300ml apple cider vinegar; 2/3 firmly packed cup (160g) brown sugar

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15m

1h 45m

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by Matt Wilkinson

Chef and author

Oct 03, 2015

Kasundi is a rich Indian tomato sauce that marries beautifully with sweet figs.

4 slices sourdough or rye bread, toasted
2/3 cup (160g) ricotta
4 figs, sliced
Thyme sprigs, to serve

Tomato kasundi

125g ginger, peeled, chopped
1 garlic bulb, cloves peeled
1 long green chilli, halved, seeds removed, roughly chopped
200ml sunflower oil
1/4 cup (50g) brown mustard seeds
1 tbs ground turmeric
1/3 cup (38g) ground cumin
1 tsp chilli powder
3 x 400g cans chopped tomatoes
1/3 cup (40g) sea salt flakes
300ml apple cider vinegar
2/3 firmly packed cup (160g) brown sugar

Method

1.

For the kasundi, whiz ginger, garlic and chilli in a food processor to a smooth paste.
2.

Heat the oil in a heavy-based saucepan over medium-high heat. Add the mustard seeds, turmeric, cumin and chilli powder, then cook, stirring, for 5 minutes or until fragrant. Add the ginger paste and cook for a further 5 minutes. Add tomato, salt, vinegar and sugar, and bring to the boil. Reduce heat to medium-low and cook, stirring every 15 minutes, for 1 1/2 hours or until mixture has thickened and oil comes to the top. Cool slightly then transfer to a container and chill until ready to serve.
3.

Spread each slice of toast with ricotta, top with sliced fig, 1 tbs kasundi and thyme sprigs, then serve immediately.