Kasundi: Eastern Indian Tomato Chutney

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 02/15/23
Tomato kasundi

Harini Prakash/Getty Images

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 10 servings
Yield: 5 cups
Nutrition Facts (per serving)
231 Calories
4g Fat
46g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 10
Amount per serving
Calories 231
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 381mg 17%
Total Carbohydrate 46g 17%
Dietary Fiber 4g 14%
Total Sugars 37g
Protein 6g
Vitamin C 27mg 133%
Calcium 102mg 8%
Iron 4mg 23%
Potassium 562mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

An Indian chutney is a condiment that usually has a sweet-and-sour flavor that is sometimes spicy. They can be made with fruits and vegetables, and eaten fresh, or bottled for longer storage by processing in a hot water bath.

This Indian tomato chutney is known as kasundi and is the perfect recipe for a bounty of fresh tomatoes. It is made with spices, vinegar, sugar, and hot chiles. Directions are given for longer storage but if you want to eat it fresh, the chutney should be stored in an airtight container in the refrigerator and consumed within two weeks.

Serve this relish with hot or cold roasted meats, vegetables, bread, crackers, cheese, as a sandwich spread, on a green salad, or with a meal of daal and fragrant, long-grained basmati rice.

Ingredients

  • 2 tablespoons black mustard seeds

  • 1 cup malt vinegar

  • 2 1/4 pounds red tomatoes, firm and ripe, washed

  • 1/2 cup chopped fresh ginger

  • 15 cloves garlic

  • 1 cup mustard oil

  • 1 tablespoon turmeric

  • 5 tablespoons ground cumin

  • 1 tablespoon red chili powder

  • 10 fresh green chiles, slit lengthwise and seeds removed

  • 1/2 cup sugar

  • Salt, to taste

Steps to Make It

  1. In a nonmetallic bowl, soak the mustard seeds overnight in the malt vinegar.

  2. If you plan to can the chutney, prepare 5 (1/2-pint) canning jars, rings, and lids for storing your kasundi, by sterilizing them in boiling water. Let them air dry thoroughly and keep ready to use later.

  3. Boil a large pot of water over medium heat. While it is boiling, cut the skin on the bottom end of each tomato with the tip of a sharp knife, in a cross shape. Do not cut deep, only through the skin.

  4. When the water comes to a rolling boil, blanch the tomatoes by gently placing them into the water and leave for 50 to 60 seconds. Remove from the water with a slotted spoon and immediately immerse in cold water.

  5. When the tomatoes are cool enough to handle, peel off the skin. Cut the peeled tomatoes into 1- to 1 1/2-inch cubes. Set aside.

  6. Put the soaked mustard seeds, vinegar they were soaked in, ginger, and garlic into a food processor and grind into a smooth paste. Set aside.

  7. Heat the mustard oil in a pot over low heat. When it is very hot, add the turmeric, cumin, and chili powder. Cook on low heat for 5 minutes, stirring often. 

  8. Now add the peeled and cut tomatoes that have been drained of any excess liquid, the green chiles, 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.

  9. Taste and add more salt according to preference or if needed.

  10. Remove from the heat and carefully transfer hot kasundi into dry sterilized bottles. Top up with mustard oil. Cover with sterilized lids and process in a water bath for 10 minutes.

  11. Remove from water and let cool on a towel on a flat surface. When you hear the lids pop, you know the jars have been safely canned. Screw on the bands and let sit in a cool, dark place for four weeks for best flavor before trying, and for up to one year for longer storage.

Tips

  • Once opened, a bottle of kasundi can be stored in the fridge for up to three months.
  • If you don't plan to can your kasundi, cool it completely and place it in a covered container in the refrigerator for up to four weeks.

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