• 203

Recipes

Tim Graham's Kasundi

Meet ketchup's multilayered cousin
0 Reviews
Kasundi
Photo: Lizzie Munro/Tasting Table

There are two crucial steps in making this versatile condiment, a blend of warm spices, chile, malt vinegar and tomatoes, from Tim Graham of Chicago's Travelle. First, toast your spices to bring out their maximum flavor. Second, make sure to go low and slow when cooking, so that all of those heady flavors can meld together.

Once the sauce is done, you can leave it chunky or purée it until completely smooth, then slather it on everything.

To learn more, read "Tim Graham's Secret Weapon."

Kasundi

Recipe adapted from Tim Graham, Travelle, Chicago, IL

Yield: 2½ cups

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients

¼ cup, plus 2 tablespoons sunflower oil

2 tablespoons ground cumin

2 tablespoons ground coriander

1 tablespoon ground turmeric

2 teaspoons whole black mustard seeds

2 teaspoons chili powder

3 tablespoons finely minced garlic

1 Thai chile pepper, finely chopped

2 tablespoons malt vinegar, plus ½ cup

One 28-ounce can crushed tomatoes

¼ cup dark brown sugar

1 teaspoon kosher salt

Directions

1. In a medium skillet over medium-low heat, warm the oil. Add the cumin, coriander, turmeric, mustard seeds and chili powder and cook, stirring often, until fragrant, 2 to 3 minutes. Add the garlic, Thai chile and 2 tablespoons of the vinegar. Cook until the vinegar has evaporated and the pan is dry, 4 to 5 minutes.

2. Add the tomatoes, brown sugar, salt and remaining ½ cup of vinegar and cook, stirring often with a rubber spatula, until thickened and dark in color, 40 to 50 minutes. Let cool before serving.

HELP OTHER COOKS BY RATING THIS RECIPE
Rate this recipe:
Would you make this recipe again?
Want the inside scoop?
get the latest recipes, news and hacks from tasting table
THANKS FOR SUBSCRIBING!
Please check your inbox to verify your email address.
HOT STUFF
HOT STUFF

Piri Piri Chicken with Slaw

Keep Reading
RELATED Shane Lyons's "Magic Dust"
RELATED Ford Fry's Nam Prik Pao Sauce

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere