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.
Servings: 4
Course: Dips & Chutneys
Cuisine: Indian
Total Time: 30 minutesminutes
Ingredients
5-6large tomatoes (500 gms)
10-15cherry tomatoes (125 gms)
1/2cupmustard oil
3tbspcoarsely ground garlic
1 1/2tbspcoarsely ground ginger
2green chillies finely chopped
2tspmustard seeds (sarson)
1tspfenugreek seeds (methi dana)
1tspsalt
2tspred chilli powder
1tbspcumin powder (jeera)
1tspgaram masala
2tbspsugar
4tbspwhite 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.