Kasundi is a rich spicy relish from Bengal
I love Kasundi and use it as a relish to spice up all kinds of dishes. There are many recipes for Kasundi but all use the exotic combination of beautiful Indian spices that makes it so special. This is the classical recipe which has a tomato base. I like to use Kasundi with many curry and rice dishes or add a big spoonful to some grilled meat dishes as a sort of totally next-level tomato sauce. It can transform the ordinary into something quite memorable.
- Ingredients
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon coriander seeds
- 1 tablespoon nigella seeds
- 2 tablespoon brown mustard seeds
- 6 cloves
- 8 garlic cloves sliced
- 6 large red chillies some of the seeds and filaments removed, sliced
- 1 large Spanish onion thinly sliced
- 250 ml organic apple cider vinegar
- 1 large piece of fresh ginger ( 100 gr ) grated
- 2 tinns peeled tomatoes
- 120 gr brown sugar
- salt to taste
- juice and skin of organic lemon
all the ingredients
in a little olive oil gently fry the spiced for a few minutes
add the onions and garlic, cook a little longer
now the chillies, ginger, sugar and vinegar
after 10 minutes of gently cooking add the peeled tomatoes
let the Kasundi gently cook for at least one hour, stirring from time to time
in the last 10 minutes add the lemon peel and juice
taste for seasoning and add more salt if necessary
pour the Kasundi into glass jars, seal and refrigerate
it will keep for months in the fridge
