Kasundi: Eastern Indian Tomato Chutney
An Eastern Indian tomato kasundi offers a versatile condiment for meats, sandwiches, or relish.
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Instructions
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Soak mustard seeds in malt vinegar overnight in a non-metallic bowl.
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For canning, sterilize 5 half-pint jars, rings, and lids, then air dry.
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Start boiling a large pot of water over medium heat; score an 'X' into the skin at the bottom of each tomato.
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Once boiling, blanch tomatoes for 50-60 seconds, then transfer to cold water.
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When cool, peel and cube tomatoes into 1 to 1.5-inch pieces.
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Process the soaked mustard seeds with their vinegar, ginger, and garlic into a smooth paste.
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In a pot, heat mustard oil over low heat until very hot, then stir in turmeric, cumin, and chili powder for 5 minutes.
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Add drained tomatoes, green chiles, mustard-vinegar-ginger-garlic paste, sugar, and salt; cook on low heat until tomatoes are soft, pulpy, and oil rises to the surface.
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Adjust salt to taste.
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Transfer hot kasundi to sterilized jars, top with mustard oil, seal with lids, and process in a water bath for 10 minutes.
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Cool jars on a flat surface until lids seal; screw on bands and store in a cool, dark place for four weeks for optimal flavor, up to one year for storage.