Urban Food Garden

Tomato Kasundi

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)


  1. Roughly chop up the tomatoes and set aside.
  2. Puree ginger, garlic, and chillies with 200 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.


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.