Tomato Kasundi (Chutney)

Servings: 4

Cuisine: Indian

Course: Dips & Chutneys

Time: 30 minutes minutes

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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.

Ingredients

• 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

Instructions

• 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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This post is a part of My Friend Alexa Season 5 with Blogchatter.

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