East Indian Tomato Kusondi Recipe

The East Indian Tomato Kusondi is a much lovelier version of the regular Maharastrian tamtar kusandi; using almost the same ingredients, but with a lot more zing.

It’s the perfect accompaniment for lunch or dinner, and can also go well with just bread, chappatis or toast.

Mom’s version of the tomato kusondi has found it’s way to the UK, Spain and Canada so far. It might make it’s way to a lot more countries in the future. Nope, she doesn’t take orders. It’s just for the cousins.

But if you want to try making it yourself, here’s how to make our traditional East Indian version of the tomato kusondi.

Tomato Kusondi Recipe

Chop 2 kgs of tomatoes into 1 cm or 1.5 cm cubes.

Also chop or grate about 50 grams of ginger, 50 grams of garlic and 15 gms of green chillies coarsely and set aside. In a deep pan, add 500 ml of peanut, mustard or sunflower oil, 25 grams of jeera or cumin, 25 gms of dried kashmiri chillies, and fry well.

Then add in the chopped tomatoes and another 50 grams of garlic, but this bit has to be ground fine. Also add in 25 grams turmeric powder, 150 gms of salt, 1 kg of sugar and 750 ml of vinegar and let the mix simmer for some time. (If you’re not on a gluten free diet, use malt vinegar. If you are living gluten free, use apple cider vinegar. Also, you can swap out equal quantity of sugar for equal quantity of jaggery.)

The recipe doesn’t call for it, but my mom also adds in a few sticks of cinnamon, 3 black cardamom, 8 cloves, 100 grams raisins, 200 grams halved mustard (yellow) and 100 grams cashews. The spices and nuts enrich the kusondi quite a ways.

And that’s it, cook for a bit more, leave to cool, bottle and share with friends and family. While bottling for a long time, remember to add a little extra oil to cover the top of the pickle.

Depending on how much you made, the pickle lasts for a year of so. But given how we eat, nope, not possible. So bring on next year, and another chance to make more tomato kusondi.

Other Recipes You Might Like

• Kadmat, an East Indian raw mango salad
• Potato Bhaji
• Beef Tongue Roast
• Egg Bhurji
• Mutton Paya Khudi
• Date and Orange cake
• Mutton Paya Curry
• Custard Powder Cookies
• Red Lentil curry
• Goat feet curry, yummy as ever
• Fried Brinjal for snacking
• Green Pista Chutney Recipe

You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).

If you really loved our recipe, please leave us 5-stars with your review below!

Did you try making this recipe? Make sure to share your delicious creations by tagging us on Instagram or join TheWingedFork Facebook group and share your lovely food pics and results of your food experiments there!

East Indian Tomato Kusondi Recipe

Abby

The East Indian Tomato Kusondi is the perfect accompaniment for lunch or dinner. This traditional pickle is perfectly zingy and spicy at the same time. 

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course Dinner, Lunch

Cuisine East Indian, Indian

Ingredients

  

• 2 kg Tomatoes Chopped into 1 or 1.5 cm cubes
• 50 g Ginger Grated
• 50 g Garlic Grated
• 50 g Garlic Ground Fine
• 25 g Kashmiri Chillies Pieces
• 25 g Cumin (Jeera) Jeera Powdered
• 15 g Green Chillies Cut into halves
• 25 g Turmeric Powder
• 150 g Salt
• 500 ml Oil Mustard or Peanut or Sunflower
• 1 kg Sugar Or jaggery
• 675 ml Vinegar Malt if regular, Apple Cider if gluten free
• 100 g Yellow Half Mustard
• 100 g Cashewnuts Cut in halves
• 100 g Raisins
• 2 sticks Cinnamon 2 inch sticks
• 3 Black Cardamom
• 8 Cloves

Instructions

 

• Chop 2 kgs of tomatoes into 1 cm or 1.5 cm cubes.
• Also chop or grate about 50 grams of ginger, 50 grams of garlic and 15 gms of green chillies coarsely and set aside. 
  
• In a deep pan, add 500 ml of peanut, mustard or sunflower oil, 25 grams of jeera or cumin, 25 gms of dried kashmiri chillies, and fry well.
• Then add in the chopped tomatoes and another 50 grams of garlic (that has been ground fine).
  
• Also add in 25 grams turmeric powder, 150 gms of salt, 1 kg of sugar and 750 ml of vinegar and let the mix simmer for some time. (If you’re not on a gluten free diet, use malt vinegar. If you are living gluten free, use apple cider vinegar. Also, you can swap out equal quantity of sugar for equal quantity of jaggery.)
• Optionally, add in a few sticks of cinnamon, 3 black cardamom, 8 cloves, 100 grams raisins, 200 grams halved mustard (yellow) and 100 grams cashews.
• Cook for a bit more, leave to cool, bottle and share with friends and family.