Tomato kusundi is the ultimate multi-tasking condiment – dollop on eggs or fritatta, serve alongside rice or with crisp vegetable fritters.

What you need to know before you start

You’ll need to set aside 1 hour 35 minutes to prepare this recipe, however, it involves very little hands-on cooking, as the ingredients can be left undisturbed in the saucepan for 1 hour to 1 hour 30 minutes. You’ll also need a grater for the fresh ginger, a knife to crush the garlic and a container such as a glass jar with a lid to store the finished condiment. 

Why is this the best tomato kasundi recipe?

Kasundi is a traditional Bengali condiment that can be used as a sauce, relish, chutney or dip. It’s often made from a base of tomatoes, eggplant (also known as aubergine) or even apricot. Our Indian-inspired version is made using canned tomatoes, mustard seeds, spices, fresh ginger and garlic, chilli and the caramelised sweetness from brown sugar. The results are a tangy, spiced-up and flavourful sauce with a touch of heat. 

It’s simple to prepare and can last up to 2 weeks in the fridge, making it a great way to brighten everyday dishes. It’s also a great edible gift for the festive season or for foodie friends. 

What spices are used to make kasundi?

Spices play a key role in creating the signature flavour of a tomato kasundi. In this recipe, we used black mustard seeds, ground turmeric, ground cumin and chilli powder. To take things to the next level, you have the option of grinding your own spices. Grinding whole spices is a great way of maintaining freshness and adding the most flavour to your dish. Feel free to use a spice grinder or a mortar and pestle.  

What ingredients you’ll need

Sunflower oil: This mild, slightly nutty oil acts as the base for frying and helps infuse the spices and flavours.

Black mustard seeds: Black mustard seeds have a sharp and aromatic flavour that packs slightly more punch than the more commonly seen yellow mustard seeds. When they’re cooked, they release a nutty, slightly bitter flavour, which gives kasundi its signature depth and warmth.

Ground turmeric: Turmeric adds a warm, earthy flavour and a golden colour to the kasundi. 

Ground cumin: Cumin contributes a nutty, slightly smoky flavour that complements the richness of the tomatoes.

Chili powder: Chilli provides a mild kick of heat to the condiment. 

Fresh ginger: Freshly grated ginger infuses the kasundi with a zesty, aromatic punch that balances the sweetness and tanginess of the other ingredients. 

Garlic cloves: Garlic brings a pungent, savoury depth, enhancing the overall umami flavour of the sauce.

Long green chili: Fresh chilli adds an extra layer of heat and a slight sharpness, intensifying the kasundi’s spiciness.

Canned chopped tomatoes: Tomatoes form the rich, tangy base of the kasundi relish, contributing to its thick texture and bright acidity.

Brown sugar: Sugar introduces a mild sweetness that helps balance the sourness of the tomatoes and acidity of the vinegar.

Malt vinegar: Vinegar provides a sharp, tangy acidity that cuts through the sweetness, balancing the flavours and giving the kasundi its signature bite.

What is the key to this tomato kasundi recipe? 

Cooking the kasundi low and slow is the key to a flavourful and well-rounded sauce. The slow cooking process helps the spices to develop and infuse while thickening the condiment. This also allows the tomatoes to break down fully for a rich depth of flavour and the right consistency.

How to store tomato kasundi

Store your tomato kasundi in a container such as a glass jar with a lid in the refrigerator. It should last roughly 2 weeks. Before serving, give it a stir to ensure each spoonful has an even distribution of spices. 

Where can I use kasundi and what can I eat it with?

Kasundi sauce is incredibly versatile, and can be used in many different ways for breakfast, lunch or dinner. Use it as a condiment for Indian-style meals like curries or bhaji or stirred through scrambled eggs, as a marinade for barbecued meats, or as a spread in sandwiches and wraps. Eat it with lamb cutlets, grilled chicken, deep-fried finger food or slathered over sausage sandwiches or burgers, or tossed through salads to add an extra layer of flavour. 

If you love our tomato kasundi recipe, try this 

For more homemade sauces, chutneys and condiments, explore our curated selection of recipes:

• Dadi’s coriander chutney
• Chilli jam
• Ssamjang (Korean chilli sauce)