East Indian Tomato Kusondi Recipe
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.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
- 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 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
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.