sharing recipes from one generation to the next
Last year I made my first batch of Tomato Kasaundi. I had eaten it many times, one of my favoured purchases from the preserves stall at the local market, but I thought it was time to make my own. I consulted several recipes both in my cookbook library and online. The variations were astounding.
I opted to use a trusted source, Simon Bryant, the chef from the popular ABC TV series “The Cook and the Chef”. Simon learned his craft in Asian restaurants and by his own admission can tolerate an incendiary level of chilli. Knowing this I was still I was astounded by the number of chillis that he included in his Kasaundi. I like chilli, chilli that leaves a pleasant palate tingle rather than leaving me gasping, chilli that enhances the flavours of the other ingredients rather than just a great whack of heat. I totally omitted the 30 whole chillis and 2 tablespoons of ground chilli that were included in the original recipe and have replaced them with a palatable (for me) amount.
This is a very bold condiment. You could be mistaken for thinking the quantity of ginger and garlic in this recipe in incorrect, but it is 250g ginger and 20 cloves garlic. I have also fiddled with the spices a little.
We love this Kasaundi. It’s delicious on sausages, fabulous with boiled eggs, but most of last year’s batch was served spooned onto steamed basmati rice and topped with a generous dollop of natural yoghurt, fabulous fast food.
1 tablespoons black mustard seeds
1 tablespoon yellow mustard seeds
2 cups malt vinegar
250g fresh ginger, peeled and roughly chopped
20 cloves of garlic, peeled
30 mls vegetable oil
2.5kg fresh tomatoes
3 tablespoons cumin seed
3 tablespoons ground cumin
2 tablespoons turmeric
1 heaped tablespoon dried chilli flakes
1 ½ cups brown sugar
3 tablespoons Thai fish sauce
1 ½ tablespoons salt
Soak the mustard seeds overnight in the vinegar.
The next day pour the vinegar and seeds into the jug of your blender, add the garlic and ginger and process to a fine puree.
Blanch the tomatoes, then peel and deseed them. Chop roughly.
Heat the oil in a large heavy based pot, remove from the heat, add the cumin seed and allow to sizzle for a few minutes, stir in the ground spices, mix through the oil then add the tomatoes, ginger/mustard seen vinegar mix, sugar salt and fish sauce.
Bring to pot to the boil, reduce the heat and simmer uncovered for 1 hour ot until the mixture has homogenized and thickened.
Meanwhile wash 8 medium sized jars with lids. Sterilize the jars in the oven, 140C for 30 minutes. Boil the lids in a pot of water for 5 minutes.
Once the kasaundi has finished cooking, spoon it into the jars and seal immediately. A vacuum will form as the relish cools. This Tomato Kasaundi will taste better if kept for 1 week before consuming.
Hi, is the oil measure accurate? Should it be 300ml? Being a tomato-oil pickle most kasundi recipes use far more than a mere 2 tablespoons. I was attracted to the recipe for its low oil content but it lacks the lusciousness I’m accustomed to, so I thought this might be why?
Yes 30ml is correct for my version of kasaundi, it should be luscious
I realise this an old post, but here goes anyway.
Glad you have a love for this great ‘pickle’, similarly your appreciation of Simon Bryant’s chefing – he is a favorite of mine also
I’ve been making Kasaundi for over 25 yrs, and proudly say, only from home grown tomatoes – it does make a difference.
I spent nearly a year travelling around India in the early 80’s, and may or may not have eaten Kasaundi.
The long haul ended up in Bradford UK (a large Asian community) and found an Indian recipe book, on an outside table of a shop, for 50p. ‘Indian Cookin by Attia Hosain & Sita Pasricha’
That is where I 1st got on to Kasaundi, and usually stay faithful to the recipe.
As you say it is a great addition, to just about anything, from a cheese sandwich to a full blown Indian feast.
Apart from you sharing your recipe, I’m sure you give many jars away to friends & family… hahaha I bet there is no shortage of return ‘customers’.
I have scanned the recipe (jpg) but see I can’t attach it here – I can forward later if you wish to compare.
Hi Bryan, fellow kasaundi lover. A family member asked me just the other day if I was planning to make a batch this tomato season, the pressure is on. I haven’t spent as much time in india as you have, but it’s really got under my skin, the smells, the sights sounds and the flavours. You’ll find my email address if you click on my avatar, I’d love to see you recipe. Cheers from Oz, Snadra
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I’ve never heard of Kasaundi… thanks for introducing. And I thought I knew everything there is to know with Indian cuisine! Looks wonderful!
I love Indian food too. I try to cook it as authentically as possible though its never as good as the food IN India. Kasaundi may be an Australian reinterpretation, but whatever it’s true origins, it’s a seriously good chutney.
Thanks for stopping by today! This looks amazing!
It is alway interesting to learn of new dishes from around the world. The tomato kasaundi must be spicy and good.
One of the best parts about blogging is that it exposes you to the world and all the wonderful food that other people enjoy. Kasaundi is distinctly Indian, rich, deeply spiced and delicious.
Thank you once again or a fantastic recipe!
Where is the origin of Tomato Kasaundi? I had never heard of it (of course I haven’t heard of many things), I learn so much from you. The ingredients sound and smell very good.
Kasa(u)ndi has Indian origins. Aussies are the masters of adaptation and adjustment, so how authentic this recipe is, is debatable, but the spicing is definitely Indian flavoured. It’s incredibly delicious if you love spicy flavours.
This sounds delicious. I’ve never heard of or tasted Tomato Kasaundi, but I’m definitely going to make a batch of this. You really got me with the plate of rice, Tomato Kasaundi and yoghurt. btw what should the second ingredient in the recipe be?? 🙂
Oooops, Yellow mustard seeds, Sorry not sure if that was a typo or a WordPress glitch. I’d love to know what you think if you go ahead and make a batch of Kasaundi. We love it!
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