Tomato Kasundi

Prep Time
1 +h
Cook Time
1h 10m
Ready In

"This is my new favourite thing to serve with all sorts of things. Kasundi is a new thing here which is starting to pop up everywhere. It goes well with poached eggs and cheese, and is also a great recipe to complement anything that need a savoury lift. This is a recipe by Emma Dean (Australia). I am starting to love Emma's recipes! N.B. Cooking time will vary with making this, so I am posting approx. times. Also I got 5 jars, but the yield will depend on what size jar you use. Makes 5 jars"

Original recipe yields 5 servings


  • Serving Size: 1 (241.3 g)
  • Calories 413.2
  • Total Fat - 23 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 0 mg
  • Sodium - 2181.7 mg
  • Total Carbohydrate - 52.3 g
  • Dietary Fiber - 3.4 g
  • Sugars - 45.1 g
  • Protein - 2.8 g
  • Calcium - 74 mg
  • Iron - 2.8 mg
  • Vitamin C - 21.6 mg
  • Thiamin - 0.1 mg

Step 1

In a food processor, blend the ginger, garlic, onion and chillies to a paste.

Step 2

Pour half the oil to a large pot and heat over 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.

Step 3

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.

Step 4

Spoon the 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.

Step 5

The kasundi with age—I try to leave it for at least a month, if before using. I couldn't (I did have to taste) but it is well worth the wait.

Tips & Variations

No special items needed.