prep time
cook time
total time
serves: 8 jars
  • 90 grams black mustard seeds
  • 250 grams of fresh ginger, peeled and chopped
  • 500ml malt vinegar
  • 125 grams garlic, peeled and chopped
  • 60 grams green chillies, seeds removed unless you want it HOT
  • 2 kilos of ripe firm tomatoes chopped. There is no need to skin the tomatoes. You can also use diced tinned tomatoes.
  • 250 ml oil (I used rice bran oil)
  • 30 gm turmeric powder
  • 90 gm cumin powder
  • 30 gm chilli powder
  • 250 grams brown sugar
  • 50 grams salt
  1. Mince the ginger, garlic and chillis with 50 ml of the vinegar in a food processor. Set aside
  2. Heat the oil until smoking hot, and add the mustard, turmeric, cumin and chilli powder.
  3. Stir continuously and cook for a few minutes, taking care nothing sticks.
  4. Add the minced garlic, ginger and chilli and cook for another five minutes.
  5. Add the tomatoes, salt, vinegar and sugar, and cook at a simmer for 60 to 90 minutes or even longer.
  6. The kasoundi is ready when the oil comes to the top and the chutney is thickened.
Recipe by quinces and kale at http://quincesandkale.net/recipes/kasoundi/