Tomato Kasundi - An Indian Relish
Tomato Kasundi- An Indian Relish
By Tony DeLorger © 2010
For many years I worked in the food industry, running an import and wholesale business that supplied ingredients to Indian and Asian restaurants in Sydney. We imported spices, curry pastes, pickles, chutneys, and pappadums and bottled some retail products. During that time I made televisions appearances and taught people and reps how to use the products. I became quite knowledgeable regarding Indian and Asian food and preparation and cooking.
I developed a library of cookbooks and information about regional and home cooking practices and discovered many recipes that had not been well-known outside the areas of origin. Kasundi is one such recipe from Western India, and one that I fell in love with. It has such a unique flavour and can be used as relish for just about anything, not just curries. So I thought I’d share my own home recipe for Tomato Kasundi and I hope you enjoy it.
160ml Mustard Oil
260ml White Vinegar
2kg Fresh Tomatoes (pealed) or 4 cans of Tomatoes
2tsp Chilli Powder
4tsp Yellow Mustard Seeds
160g Brown Sugar
4tsp Garlic Paste
4tsp Tamarind Sauce/Puree
4 Heap tbs Tomato Paste
Put a little mustard oil in a pot and gently cook all the spices until fragrant. Stir in all the pastes, then tomatoes, tamarind and remaining oil and vinegar. Stir well. Bring to boil, and then simmer until the liquid reduces and thickens (about 40 minutes). Let cool completely and then bottle into clean glass jars. The Kasundi will keep for weeks refrigerated. Serve as a relish for curries, any meats dipping foods or sandwiches. Enjoy!
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