Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

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.


IMG 9289


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 chillies, 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


Kasoundi 066



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


Kasoundi 055 Kasoundi 053


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.


Kasoundi 025


Add ginger paste and cook for a further 5 minutes.


Kasoundi 019


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


Kasoundi 008


Bottle and seal in hot sterilised jars.


Kasoundi 004


Makes approximately 5 x 250ml jars.



Copyright @2017 Jacican.com.au  Privacy Policy | Security Policy | Shipping Policy | Terms of Use Accomodation | Sitemap