Tomato Kasundi (Chutney)

Servings: 4
Cuisine: Indian
Course: Dips & Chutneys
Time: 30 minutes
Rate the Recipe:
Tangy tomatoes cooked to perfection in rich Indian spices. A delectable chutney from Bengal, Tomato Kasundi (or Kasaundi) is a great accompaniment. It works great as a relish too.


  • 5-6 large tomatoes (500 gms)
  • 10-15 cherry tomatoes (125 gms)
  • 1/2 cup mustard oil
  • 3 tbsp coarsely ground garlic
  • 1 1/2 tbsp coarsely ground ginger
  • 2 green chillies finely chopped
  • 2 tsp mustard seeds (sarson)
  • 1 tsp fenugreek seeds (methi dana)
  • 1 tsp salt
  • 2 tsp red chilli powder
  • 1 tbsp cumin powder (jeera)
  • 1 tsp garam masala
  • 2 tbsp sugar
  • 4 tbsp white vinegar


  • Clean the tomatoes, cut off their tops, and coarsely grind them.
  • Heat mustard oil in a pan to smoking point and let it cool.
  • Add in the mustard seeds and fenugreek seeds. Let them crackle.
  • Add in the garlic, ginger, and green chillies. Saute till it changes color.
  • Add in the ground tomatoes. Mix well. Cover with a lid and let it cook on medium heat until the tomatoes soften. Keep stirring it every few minutes.
  • Once the juices have dried up a bit, add in the salt, red chilli powder, and cumin powder. Cover it again and cook for another 4-5 minutes.
  • Add in the sugar, garam masala powder, vinegar and cherry tomatoes. Saute until the tomatoes are cooked and the oil leaves the sides.
  • The tomato kasundi is ready to serve.


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Tomato Kasundi Recipe (Spicy Tomato Chutney)