Tomato Kasundi, a classic condiment bursting with bold flavours, is a favourite in many Indian households. This vibrant chutney elevates your meals to a new level with its unique blend of ripe tomatoes, garlic, ginger, and mustard. It’s a versatile accompaniment that complements various dishes, making it a must-have in your culinary repertoire.
At the heart of this recipe lies the magic of ripe, firm tomatoes, which are transformed into a rich and spicy chutney. To prepare this delightful Kasundi, you’ll first grind a mixture of garlic, ginger, green chillies, fenugreek seeds, and mustard seeds in vinegar. This infusion creates a base that is the secret to the chutney’s depth of flavour.
The seasoning process is a symphony of aromatics and spices. Mustard seeds, asafoetida, fenugreek seeds, minced garlic, ginger, and curry leaves sizzle in hot oil. The kitchen fills with a mouthwatering aroma as these ingredients combine to enhance the overall taste of the chutney.
The ground masala is added, and the real magic begins. With the addition of chilli and turmeric powders, the chutney takes on a beautiful red hue, intensifying the flavours. The chopped tomatoes join the party, infusing the chutney with a natural sweetness that balances the heat.
As the mixture simmers, the chutney thickens into a perfect, chutney-like consistency. This Kasundi is a testament to preserving flavours while creating a dish perfect for pairing with bread or chapatis.
- 1 kg Tomatoes (firm and ripe)
- 1 cup Oil
- 1 tsp Turmeric Powder
- 1 tbsp Chilli Powder
- 1 tbsp Sugar
- 1 cup Vinegar
- 1 tbsp Salt (to taste)
For Grinding to a Fine Paste:
- 12 cloves Garlic
- 1/2 inch piece Ginger
- 6 Green Chillies
- 1/2 tsp Fenugreek Seeds
- 2 tsp Mustard Seeds
- 1 tsp Mustard Seeds
- 1/2 tsp Asafoetida
- 1/4 tsp Fenugreek Seeds
- 6 Green Chillies (slit)
- 6 cloves Garlic (minced)
- 1/2 inch piece Ginger (minced)
- 2 sprigs Curry Leaves
- Wash, wipe, and cut the ripe tomatoes into medium-sized pieces.
- Grind garlic, ginger, green chilies, fenugreek seeds, and mustard seeds into a fine paste using the vinegar. Set aside.
- Heat oil in a pan and add mustard seeds, asafoetida, and fenugreek seeds. Allow them to splutter.
- Add the slit green chillies, minced garlic, minced ginger, and curry leaves. Stir-fry until aromatic.
- Add the ground masala and continue to fry, incorporating the chilli and turmeric powders until the oil surfaces.
- Add the chopped tomatoes and fry for a while.
- Season with salt, sugar, and any remaining vinegar. Simmer the mixture until it reaches a chutney-like consistency.
- Allow it to cool, then transfer the Tomato Kasundi to a clean, airtight container.
- Serve it with bread or chapatis and enjoy the burst of flavours.
Frequently Asked Questions (FAQ):
What can I pair with Tomato Kasundi?
Tomato Kasundi is incredibly versatile. It pairs wonderfully with a variety of dishes, such as grilled meats, sandwiches, rice, or as a dipping sauce for snacks. It’s also a fantastic accompaniment to dishes like Tandoori Chicken or Aloo Paratha.
Can I store Tomato Kasundi for a long time?
Yes, Tomato Kasundi is a great condiment for long-term storage. If stored in an airtight container in the refrigerator, it can stay fresh for several weeks. Make sure to use a clean, dry spoon when serving to prevent spoilage.
Is Tomato Kasundi very spicy?
The spiciness of Tomato Kasundi can be adjusted to your preference. You can control the heat by varying the number of green chillies and chilli powder. It can be mild or quite spicy, depending on your taste.
Can I use canned tomatoes for this recipe?
While fresh, ripe tomatoes are ideal, you can use canned tomatoes if fresh ones are not available. Just be sure to drain excess liquid from the canned tomatoes to achieve the desired consistency.
Are there other similar condiments to try?
Absolutely! If you enjoy the bold flavours of Tomato Kasundi, you might also like Mango Chutney, Tamarind Chutney, or Green Tomato Chutney. Each of these condiments offers a unique taste that can elevate your meals in various ways.