Tomato Kasundi - Eastern Indian Tomato Chutney

tomato kasundi
(Harini Prakash/Getty Images)
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 1 large pot (serves 6)
Ratings (8)

Tomato Kasundi is one of my husband's favorite foods! He grew up eating it and so has many happy memories of it. I only recently learned how to make Tomato Kasundi and I must admit, I am in love! Not only is it a lovely chutney that you can eat with your food, it makes the perfect sandwich spread or salad dressing! The perfect combination of tangy and spicy flavors, it is that good, I am happy to eat it with just plain boiled rice! You will be too when you try it.

What You'll Need

  • 35 oz. red tomatoes (firm and ripe)
  • 2 Tbsp. black mustard seeds
  • 1 cups malt vinegar
  • 1/2 cup fresh ginger (chopped)
  • 15 garlic cloves
  • 1 cup mustard oil
  • 1 Tbsp. turmeric powder
  • 5 Tbsp. cumin powder
  • 1 Tbsp. red chili powder
  • 10 fresh green chilies (slit lengthwise and seeds removed)
  • 1/2 cup sugar

How to Make It

  1. In a non-metallic bowl, soak the mustard seeds overnight in the malt vinegar.
  2. Prepare bottles for storing your Kasundi, by sterilizing them in boiling water. Dry thoroughly and keep ready to use later.
  3. Boil a large pot of water on medium heat. While it is boiling, cut the skin on one end of each tomato with the tip of a sharp knife, in a cross shape. Do not cut deep, only through the skin. When the water comes to a rolling, gently put the tomatoes into it and leave for 50-60 seconds. At the end of this time, take them out of the boiling water with a slotted spoon and immediately immerse in cold water. Now grab one of the cut ends of the tomato and pull to peel off the skin. Repeat with other cut portions until the tomato is fully peeled. Now cut into 1 to 1 1/2 inch cubes. Keep aside.
  1. Put the soaked mustard seeds, vinegar, ginger, and garlic into a food processor and grind into a smooth paste. Keep aside.
  2. Heat the mustard oil in a pot over low heat. When it is very hot, add the turmeric, cumin and chili powders. Cook on low heat for 5 more minutes. Stir often during this time.
  3. Now add the peeled and cut tomatoes, the green chilies, the mustard-vinegar-ginger-garlic mixture, sugar, and salt. Continue to cook on low heat until the tomatoes become soft and pulpy. As this happens, the oil will begin to rise to the top of the mixture. This is a sign that the Kasundi is well done!
  4. Taste and add more salt according to preference or if needed.
  5. Take off from the heat and carefully put the Kasundi into sterilized bottles. Top up with mustard oil. Allow the Kasundi to sit unopened for a week so it can mature.
  6. Once opened a bottle of Kasundi can be stored in the fridge for up to 3 months. It tastes delicious eaten with plain rice or spooned over a meal of Daal and fragrant, long-grained Basmati Rice!