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Rich Kasundi Pickle with Feta + Tortillas

Prep Time:

15 minutes

Cook Time:

5-10 minutes


Serves a crowd!




·         2 thumbs ginger, peeled and roughly chopped

·         3 cloves garlic, roughly chopped

·         ¼ cup red wine vinegar

·         1 cup sundried tomatoes

·         1 red pepper, roughly chopped

·         1/3 cup raw sugar

·         1/3 cup olive oil

·         1 Tbspn turmeric

·         1 Tbspn sumac

·         1 tsp chilli flakes

·         Good pinch of coarse iodised sea salt

·         Freshly cracked black pepper

·         ¼ cup feta cheese

·         1/3 avocado, chopped

·         1x bag Salted tortilla chips


1.      To make the Kasundi, place all the ingredients (except feta, avocado, extra olive oil and tortilla chips) into a food processor or process until smooth

2.      Pour into a serving bowl and top with crumbled feta and extra cracked black pepper

3.      Serve with salted tortilla chips and avocado

4.      Any leftover pickle will keep in a glass jar or sealed container for up to two weeks in the fridge

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