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

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

Front Image of Chilli Crisps Product Shot

Salted Tortilla

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

More Info

Rich Kasundi Pickle with Feta + Tortillas

Prep Time: 15 mins

|

Cook Time: 5-10 mins

|

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

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