This recipe was provided to me by a friend many, many years ago. Kasoundi is an Indian Tomato Chutney that can be used with Indian dishes or as a chutney in it’s own right. This is a great recipe to make as gifts for Chistmas. Just make sure you sterilise the jars before using them!
Hints & Tips
- You can replace the Tomatoes with Kiwi Fruit for a sweeter chutney.
- You can replace black mustard seeds with any mustard seeds.
- This recipe makes approximately 1 litre of chutney but can easily be scaled to make as much as you need.
- GF, DF, V, Veg.
- 45 grams Black Mustard Seeds
- 125 grams Brown Sugar
- 20 grams Chilli Powder
- 45 grams Cumin Powder
- 15 grams Tumeric
- 125 milliliters Olive Oil
- 1 kilogram Firm, Ripe, Tomatoes, Chopped
- 30 grams Fresh Green Chillies, Chopped
- 65 grams Garlic, Peeled & Chopped
- 250 milliliters Malt VInegar
- 125 grams Fresh Ginger, Peeled & Thinly Chopped
- 30 grams Salt
- Mince ginger, garlic and fresh green chillis with 25ml of vinegar in a food processor to create a paste. Set aside.
- Heat olive oil until very hot.
- Add mustard seeds, tumeric, cumin and chilli powder and reduce heat.
- Stir and cook for 4 minutes, ensuring nothing sticks. Do not let it burn or smoke.
- Add the garlic, ginger and chilli paste and cook for another 5 minutes.
- Add tomatoes, salt, remaining vinegar and sugar and simmer for 60 - 90 minutes, stirring once in a while.
- Kasoundi is ready when oil comes to the top and the chutney is thickened.