Tomato (or Courgette) Kasundi

Courtesy of Sharon Moseley

A fantastic way of using up some excess tomatoes or zucchini!

Tomato Kasundi


  • 90 grams Black Mustard Seeds
  • 250 grams Fresh Ginger peeled and chopped
  • 500 ml Vinegar
  • 125 grams Garlic peeled and chopped
  • 60 grams Green Chillies seeds can be removed if you prefer
  • 2 kilograms Tomatoes blended in food processor OR
  • 2 kilograms Zuchinni
  • 250 ml Oil
  • 30 grams Tumeric Powder
  • 90 grams Cumin Powder
  • 60 grams Chilli Powder
  • 250 grams Brown Sugar
  • 60 grams Salt


  • Mince ginger, garlic, and chillies with 50ml of vinegar. Set aside
  • Heat the oil until hot, add mustard, turmeric, cumin, and chilli powder stirring constantly. Cook for about 5 minutes taking care it dows not stick.
  • Add the minced garlic, ginger, and chilli and cook for another 5 minutes
  • Add the tomatoes, salt, vinegar, and sugar. Simmer for 60 to 90 minutes.
  • Kasundi is done when the oil comes to the top, the kitchen is full of the most brilliant aromas and chutney has thickened.


Place in jars as you would a chutney, it keeps forever!
Use as a a chutney or mix with coconut milk and use as a curry sauce.