Tomato Kasundi - Indian Tomato Chutney

Tomato Kasundi, an Indian condiment that’s sweet, sour and spicy, is perfect for a bounty of fresh ripe tomatoes from your garden or farmer markets. It is made with lots of wonderful Indian spices, apple cider vinegar, sugar (I used coconut sugar), and hot/mild chilli peppers. You can also eat it straight out of the jar with naan bread. Or serve this chutney with samosas, curries, vegetables, cheese, or as a sandwich spread, or with daal and basmati rice. There are many varieties of kasundi made with different vegetables and fruits, but a common ingredient is mustard seeds, either brown or black.

3 tbsp Olive oil
1½ tbsp Mustard seeds (brown or black)
2 tsp Turmeric powder
1 tbsp Cumin seeds
1 tbsp Chilli powder
50 g Fresh ginger root, peeled and grated
4 Garlic cloves, peeled and finely chopped
2 Red chilli peppers, deseeded and finely chopped
1.2 kg Ripe tomatoes, peeled and chopped
100 ml Apple cider vinegar
100 g Palm or coconut sugar
1/2 tbsp Sea salt

Bring a large pot of water to a boil. Using a sharp knife, score the top of the tomatoes with a cross, and plunge into boiling water until the skin starts to split, about a couple of minutes. Remove and run the tomatoes under cold water to rub off the skin with your fingers. Once peeled, roughly chop the tomatoes.
Heat the oil in a large saucepan. Add seeds and powdered spices, and stir for 5 minutes until fragrant. Add the grated ginger, chopped garlic and chilli peppers and cook for another 5 minutes while stirring.
Add in vinegar, sugar, salt and chopped tomatoes. Stir to combine. Simmer the relish for approximately 1 hour, stirring occasionally. The relish is ready when the oil comes out on top.
Spoon into sterilised jars and seal. Once opened, store in the refrigerator and use it up in two weeks.

18 comments:

ellie 31/10/25 12:47: So lovely! Great gifts too!
Caitlin&Megan 31/10/25 12:48: Looks yummy!
Tom 31/10/25 13:07: ...thanks Anghie, this is something that I've that I have never had.
Lola Martínez 31/10/25 13:15: El chutney me encanta, aunque no lo preparo como tú, pero es una buena idea para el excedente de tomates. Comerlo con pan naan me gusta mucho.
Pattie @ Olla-Podrida 31/10/25 15:01: I love all kinds of chutneys. My late husband got me hooked on those, and we made plenty of our own. He was the one who made the tomato chutney, and I haven’t had that since he passed away in June 2016. Thanks for the recipe. I’m going to give it a try.
DEZMOND 31/10/25 15:06: Not a fan of chutneys, but I would take that collection of little cherry tomatoes any day.
Ben | Havocinthekitchen 31/10/25 16:25: Such a vibrant and flavourful recipe, Angie! I love how the juicy tomatoes are brightened up with those bold Indian spices.
eileeninmd 31/10/25 17:32: Sounds delicious, I like a bit of spice. Thanks for sharing Angie.
Take care, happy Friday! Have a great weekend.
Ananka 31/10/25 19:10: This sounds amazing :-D
Linda's Relaxing Lair 31/10/25 19:46: Thank you so much for sharing, Angie.
Joanna 31/10/25 20:55: Good evening, Angie!
I came to greet you and wish you a happy Halloween!
Interesting recipe, I love tomatoes. Best regards, and have a great weekend.
Lowcarb team member 31/10/25 22:29: I'm sure the flavour of this is wonderful ...

All the best Jan
Brian's Home Blog 31/10/25 23:08: Sounds darn good to me too!
My name is Erika. 31/10/25 23:30: I love how this has so many tastes at once. I bet because of that it has lots of depth. Happy new month to you Angie.
J.P. Alexander 31/10/25 23:35: Gracias por la receta. te mando un beso.
Anonymous 1/11/25 00:32: Yummy-Christine cmlk79. Blogspot.com
roentare 1/11/25 00:41: Looks great to taste
peppylady (Dora) 1/11/25 01:19: Never made chutney before.