This tomato kasundi recipe is perfect to make with the summer glut of tomatoes that is in full swing at the moment. I’m always on the lookout for different recipes to try and especially ones that take me back to my travels. Tomato kasundi is an Indian condiment – I’m not sure if it classifies as a chutney or a tomato sauce but its rich, spicy, deliciousness is a wonderful accompaniment to a multitude of dishes. Use it with curries, samosas and naan bread, stir it through potatoes or to pep up a rice dish. The recipe is fiery, but I’ve also made it without the chilli powder and it is much milder – with just a touch of zing.
50ml vegetable oil
1 tbsp mustard seeds
2 tsp turmeric
1 tbsp cumin seeds
2-3 tsp chilli powder (omit for less firey taste)
1/4 cup fresh ginger, peeled and grated
3 cloves garlic, peeled and crushed
1 red chilli, deseeded and finely chopped (I used frozen)
2kg large ripe tomatoes, peeled*, deseeded and chopped (or use 2 cans diced tomatoes)
1/2 cup cider vinegar (or try malt vinegar for a different taste)
1/2 cup brown sugar
2 tbsp salt
*to peel tomatoes: cut a cross in the top of the tomato and plunge into boiling water until the skin starts to split and peel. Remove tomato from water and peel off the skin.
Heat the oil then add the mustard seeds, when they begin to pop add the turmeric, cumin and chilli. Cook for a few minutes while stirring.
Add the ginger, garlic, fresh chilli, tomatoes, sugar, salt and vinegar. Stir to combine.
Simmer the relish for approximately 1 hour, stirring occasionally. The relish is ready when the oil comes out on top. I found this point a bit hard to determine but it is basically once you have boiled away all the liquids giving an oily paste.
Spoon into sterilised jars and seal. Makes 4.5 x 200ml jars. Once opened, store in the refrigerator.