Most of us have never heard of tomato kasundi, but after you try it, you’ll fall in love immediately.
Instead of letting your tomatoes, bell peppers, or onions go bad, use them well and create a delicious snack, dip, or side dish.
Tomato Kasundi Is The Perfect Preserve to Have At Home
So, what exactly is tomato kasundi?
Kasundi is a relish-like sauce or dip that uses many spices and is made through a canning process as a method of preservation.
It can be enjoyed in curries, as a marinade, in a dip with chips, or simply as a side dish.
How can I make this at home?
While it may seem complicated, it is not hard to make. For vegetables, you’ll need to use tomatoes, bell peppers—preferably red ones—, onions, garlic, and Thai or small chilies.
In terms of spices, gather ginger, mustard seeds, turmeric, cumin seeds, black pepper, apple cider vinegar, malt vinegar, and brown sugar.
While many of these items may already be in your pantry, you can always buy some if you don’t have them, or replace them accordingly.
The first step in the process is to broil the bell peppers until the skin peels off easily. Then, toast the seeds, black pepper, and turmeric over low heat until fragrant.
Next, you should combine the rest of the spices and blend with a bit of vinegar. Meanwhile, heat the vinegar and sugar over medium heat, add the pureed seasoning, and simmer.
Then, you are ready to add the onions and red peppers. Strain the tomatoes and add them too. Continue to simmer until the liquid has evaporated, this will become the kasundi, and it should be thick.
Finally, store in your hot jars, and process them with this canning method. You can let your kasundi cool down for a day, and then store in the fridge.
Not too hard, and worth the effort! Try this tomato kasundi for a different dip or snack.
4(480 ml) jars
5 lb (2.2 kg) tomatoes, chopped
3 red bell peppers
1 large onion, diced
6 red thai chilies, seeded, chopped
6 garlic cloves, chopped
1 ginger (3 inch piece), grated
1/4 cup (32 g) black or brown mustard seeds
1 tbsp salt
3 tsp turmeric
2 tbsp cumin seeds
2 tsp black pepper, ground
3/4 cup (180 ml) apple cider vinegar
3/4 cup (180 ml) malt vinegar
1-1/2 cup (192 g) brown sugar
- Toss chopped tomatoes in a pre-heated broiler, add salt, then set aside.
- Broil bell peppers, turning them every few minutes until skins are burned.
- Transfer peppers to a bowl and cover with plastic wrap.
- Leave peppers for 15 minutes or until skins peel off, then seed and chop them.
- Using a small skillet (frying pan), toast the black pepper, cumin seeds, mustard seeds, and turmeric, over low heat for 2 minutes or until fragrant.
- Mix chili peppers, ginger, garlic and spices in your food processor bowl and pulse until it’s pureed.
- If the paste is too thick, add a tablespoon of vinegar.
- Using a large pot, heat the vinegars and sugar. Use medium heat.
- Mix the pureed seasonings and bring to a simmer.
- Add the onions and red pepper.
- Strain tomatoes then add it to pot.
- Simmer while stirring frequently for 1 to 1 1/2 hour or until the kasundi is thick and all tomato liquid has evaporated.
- While kasundi is cooking, prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and bands with warm soapy water then set aside.
- Gently ladle kasundi into hot jars, ensure a half-inch headspace.
- Remove any trapped air bubbles by running a spatula around the inside of jar.
- Wipe jar rim with a clean damp cloth.
- Apply lid and ring then adjust to fingertip tight.
- Process jars in water-bath canner for 20 minutes.
- Once done processing, Turn heat off and let jars sit for 5 minutes to settle.
- Remove jars and let them cool for 24 hours. Don’t place jars on a cold surface or where there’s cool draft as it may crack the jars.
- After 24 hours, test the seal on lids by pressing down the center, the lid shouldn’t wiggle and must feel nice and solid.
- All unsealed jars must be placed in the fridge and consumed first.