Rich Kasundi Pickle with Feta + Tortillas

Name: Rich Kasundi Pickle with Feta + Tortillas
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yield: Many
Ingredients: · 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

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Ingredients

· 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

Preparation

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

Featured Product

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Salted Tortilla

Traditional salted tortilla chips are seasoned with just a simple sprinkling of Marlborough Sea Salt…and that’s all!

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Rich Kasundi Pickle with Feta and Tortillas

Rich Kasundi Pickle with Feta + Tortillas

Prep Time: 15 mins

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Cook Time: 5-10 mins

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Serves: Many

This pickle is packed with flavour and provides the perfect condiment for our salted tortilla chips. Simple but delicious.

Ingredients

· 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

Preparation

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