Wonderful spicy chutney recipe from India. Goes great with Samosas or any rice dish. One of my personal favourites. But note, it is hot!
- 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)
- Roughly chop up the tomatoes and set aside.
- Puree ginger, garlic, and chillies with 200 ml. vinegar, set aside.
- Heat oil and fry mustard, turmeric, cumin, and chilli powder, add pureed ingredients, cook 5 Minutes.
- 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.
- Bottle in sterilised jars and seal with lids.
As this recipe involves a lot of preparation work and a long cooking time. You will need to set aside at least three hours to make it, thought it makes enough to last our family for 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.