Tomato Kasundi

Emma Dean
Cook time 1 hour and 15 minutes


50g (1¾ oz) fresh ginger, peeled
50g (1¾ oz) cloves garlic, peeled
1 large onion, peeled and roughly chopped
2 long green chillies, halved and deseeded
½ cup vegetable oil
1 tbsp black mustard seeds
2 sprigs curry leaves
1 tbsp turmeric
2 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp dry mustard powder
½ cup brown malt vinegar
1½ kg (53 oz) tomatoes, washed and roughly chopped
1 cup sugar
1½ tbsp salt, to taste

Tomato Kasundi


In a food processor, blend the ginger, garlic, onion and chillies to a paste. Pour half the oil to a large pot and heat over to a medium heat. Add all of the mustard seeds and fry until they pop. Add the curry leaves, stirring, as they will sputter a little. Add the remaining spices and garlic paste and cook for another minute until fragrant. Add the remaining ingredients and bring to the boil. Reduce the heat to low and simmer for an hour, stirring occasionally, until thickened to the consistency of jam. Spoon kasundi into sterilised jars and top with a little extra vegetable oil. Place on the lid and store in the refrigerator, or a cool spot. This improves with age—I try to leave it for at least a month, if I can!