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Tomato Kasundi

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Makes 6 X 500ml Jars


  • 2.5 kg ripe tomatoes
  • 15 cloves garlic
  • 200g fresh ginger
  • 400ml white malt vinegar
  • 2 tbsp black mustard seeds
  • 8 small red chillies
  • 10 long red chillies
  • 2 tbsp chilli powder
  • 2 tbsp ground turmeric
  • 5 tbsp ground cumin
  • 250ml vegetable oil
  • 300g sugar
  • 1 tbsp salt to taste

Blanch the tomatoes quickly in boiling water, peel, remove the seeds and dice. Cut the chillies in half lengthways and discard the seeds. Peel the garlic and ginger and chop, then blend until smooth in a food processor. Heat the oil in a pan and when hot, add the mustard seeds, turmeric, cumin and chilli powder. Stir and cook for a minute or two until fragrant. Add the ginger, garlic and chillies. Add the chopped tomatoes, sugar, salt and vinegar. Simmer stirring occasionally until the tomatoes are cooked to a pulp and the oil has risen to the top. (aprox 1-1½ hrs) Pour into sterilised jars. This keeps well and the flavours continue to develop after a few days. Enjoy as an accompaniment for curries, BBQ meats, as a dipping sauce, in a burger or sandwich, or enjoy with a bowl of steamed rice.          

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