Tomato kasundi

This fiery chutney is a great thing to whip up and it stores beautifully in the fridge. Think of it as a relish akin to ketchup – tangy and saucy, but with a pretty good kick to it. You can, of course, cut back on the chilli powder if spice is not your thing.

Prep time: 15 minutes
Cooking time: 1½ hours


  • 1 tablespoon vegetable oil
  • 1 tablespoon black mustard seeds
  • 1 tablespoon ground turmeric
  • 2 tablespoons ground cumin
  • 2 tablespoons chilli powder
  • 5 cm ginger, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 green chilli, deseeded and chopped
  • 2/3 cup (170 ml) apple cider vinegar
  • 2 x 400 g tins diced tomatoes
  • 1/3 cup (60 g) lightly packed light brown sugar
  • 1 teaspoon salt


Pour the oil into a non-stick saucepan over medium heat and fry the mustard seeds, turmeric, cumin and chilli powder for 5 minutes. Add the ginger, garlic, green chilli and 2 tablespoons of the vinegar and cook for another 5 minutes.

Finally, add the tomatoes, sugar, salt and the rest of the vinegar and simmer for about 1 hour over very low heat. The chutney is ready when you can see some oil separating from the tomatoes and sitting on the surface.

Allow to cool completely, then store in a sterilised glass jar in the fridge for up to 2 weeks.