I had been one a lookout for a good kasoundi recipe ever since I tried Babka's kasoundi in Melbourne. This is by far the best I've come across, it is definitely a keeper. My dear friend Fion obtained this recipe from Kyneton Ridge Estate, thanks Fion!


Kasoundi, recipe adapted from Kyneton Ridge Estate

Ingredients:
 
Fresh ginger: 250 grams, grated

Fresh garlic: 125 grams, peeled

Fresh green chillies: 70 grams, seeds removed


Malt vinegar: 500 ml divided into two portions of 150 ml and 350 ml


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