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Tomato Kasundi - An Indian Relish

Updated on February 21, 2012

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.


Tomato Kasundi

160ml Mustard Oil

260ml White Vinegar

2kg Fresh Tomatoes (pealed) or 4 cans of Tomatoes

2tsp Chilli Powder

4tsp Yellow Mustard Seeds

2tsp Salt

2tsp Turmeric

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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    • Tony DeLorger profile image
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      Tony DeLorger 7 years ago from Adelaide, South Australia

      Thanks for your comments guys!

    • kimh039 profile image

      Kim Harris 7 years ago

      Interesting. I'm afraid I'm not a very adventurous eater, but if I were.....! I'd like to hear more about the business end of your role in the food industry: how you got started, what motivated you, what you learned along the way, etc. Maybe if you run out of ideas for a hub some day! Thanks Tony.

    • profile image

      ssaul 7 years ago

      love it just love love

    working

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