processing garden produce
tomato kasundi
Wonderful spicy chutney recipe from India.  Goes great with Samosas or any rice dish.  One of my personal favourites!

Photo of a jar of tomato Kasundi.
Tomato Kasundi preserved in
a Fowlers bottling jar.
  • 135 grams black Mustard seeds
  • 375 grams Fresh Ginger
  • 750 Ml. Malt Vinegar
  • 190 grams Garlic
  • 90 grams Green Chillies
  • 3 Kilos Tomatoes
  • 375 Ml. Sunflower Oil
  • 45 grams Turmeric
  • 135 grams Cumin Powder
  • 90 grams Chilli Powder (less if you want a milder Kasundi)
  • 375 grams brown sugar
  • 90 grams Salt (vary to taste)

  1. Roughly chop up the tomatoes and set aside.
  2. Puree ginger, garlic and chillies with 100 ml. vinegar, set aside.
  3. Heat oil and fry mustard, turmeric, cumin and chilli powder, add pureed ingredients, cook 5 Minutes.
  4. Add tomatoes, salt, rest of vinegar and sugar, bring to boil then simmer for 60-90 minutes. Kasundi is done when oil rises to the top and the mixture has thickened to the constancy of chutney.
  5. Bottle in sterilised jars and seal with lids.

further notes
This recipe does take a fair bit of time to make as there is a lot of preparation work and a fairly long cooking time.  You will need to set aside at least four hours to make this recipe, however it makes enough to last our family for at least a year.

The original source recipe called for 135 grams of salt  but I found this a bit too salty for my taste.  However if you like your food salty I suggest you add the full 135 grams.