Tomato kasundi from All Day Baking: Savoury, Not Sweet: Pies, Quiches, Galettes, Tarts, Preserves and More (page 205) by Michael James (AU) and Pippa James

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Butter chicken pie; Indian vegetable curry pie

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on November 22, 2021

    Kasundi is a Bengali condiment - sauce, chutney or relish, somewhere in between all of these. First and foremost it is mustardy in flavour, using brown or black mustard seeds, or a mix of these and yellow mustard seeds. Tomato Kasundi is one of the variations on the basic kasundi (the most popular variation uses green mangoes). This recipe by Michael James has the typical kasundi building blocks - garlic, chillies, turmeric. Other recipes may vary in the spices, but Michael keeps it simple with ginger and cumin. The main issue with this recipe is the low level of mustard seeds. A typical Indian/Bengali recipe will contain between 1 and 2.5 Tablespoon per 1 kg tomatoes. Increase the level if you are keen. Use jaggery or palm sugar. Olive oil is not usual - use mustard oil to add to the mustardy flavours, or vegetable oil..... BTW, if it is TOO bitter or mustardy, leave it out of the fridge for a couple of days and the taste will mellow.

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