Step 1

In a large, wide-based saucepan or preserving pan, heat the oil over moderate heat. Once hot, add the mustard seeds, cumin seeds, turmeric, and chilli. Use a wooden spoon to stir over the heat for 1 minute to toast the spices. Add the prepared ginger and garlic and stir for another minute. Add the feijoa flesh, vinegar, sugar, and salt and stir well to combine.

Step 2

Bring to a simmer, then cook uncovered over a low heat for about 1 hour until thickened. It is important to leave the lid off for excess moisture to evaporate. Stir regularly to prevent the sauce from catching. The kasundi is ready when you can momentarily see the base of the pan as you run a wooden spoon across it – this is referred to as the ‘trail test’.

Step 3

Sterilise the jars and lids using your preferred method (oven, boiling or dishwasher) and fill the hot jars with hot sauce to within 5 mm from the top of the jar. Secure the lids and leave to cool on a wooden board.

Step 4

Once cool, check the lids have sealed (inverting into the jar). Name, date and store in a cool, dark place for up to 6 months. Once opened, store in the fridge and use within 1 month.