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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


I use green tomatoes for this recipe as I grow my own. It's a handy way to use up with tomatoes left on the vine when you clear out the garden at the end of the season. You will need to grow green tomatoes yourself or if you know a commercial tomato grower (one who sells from the farm gate) you can buy some green tomatoes to use in this recipe. You can sometimes get green tomatoes from Flavorite Tomatoes in Warragul. Or you can come along to a summer preserve cooking class, and use mine out of the kitchen garden.

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You can make Kasoundi with red tomatoes if you like, but I offer no guarantees as I have only ever made it with green.


  • 125 grams fresh ginger, peeled and chopped
  • 65 grams garlic, peeled and chopped
  • 30 grams green chilies, deseeded and chopped
  • 25 ml vinegar
  • 125 ml vegetable oil (I use grapeseed)
  • 45 grams black mustard seeds
  • 15 grams turmeric
  • 45 grams cumin
  • 1 kg green tomatoes, peeled and chopped
  • 250 ml vinegar, extra
  • 125 grams brown sugar
  • 25 grams salt


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Mince ginger, garlic, and chilies with 25 ml of vinegar in a food processor to make a paste.


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Heat oil in a heavy-based pan until very hot, then cook off mustard seeds, turmeric, and cumin, until aromas lift off the pan. This takes about 5 minutes.

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Add ginger paste and cook for a further 5 minutes.

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Add tomatoes, 250ml extra vinegar, sugar, and salt, then simmer until the oil floats to the top. This may take up to 1½ hours.

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Bottle and seal in hot sterilized jars.


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Makes approximately 5 x 250ml jars.


If you would like to learn to make your own Green Tomato Kasoundi, I would love to see you at a Summer preserving cooking class.

See you in the kitchen soon!


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