Tomato Kasundi

This Indian relish is delicious with just about all red meats, fish, chicken and vegetables. It is relatively easy to make and will keep for a couple of months in a clean container in the fridge.


  • 1 tablespoon brown mustard seeds
  • 125 ml (4 fl oz / 1/2 cup) cider vinegar
  • 2 kg (4 lb 6 oz) tomatoes
  • 10 bird’s eye chillies
  • 125 ml (4 fl oz / 1/2 cup) vegetable oil
  • 10 garlic cloves, crushed
  • 2 teaspoons finely grated fresh ginger
  • 1 tablespoon very finely chopped fresh turmeric, or 1 tablespoon ground turmeric
  • pinch of ground cloves
  • 2 tablespoons cumin seeds, lightly toasted and ground
  • 60 ml (2 fl oz / 1/4 cup) fish sauce
  • 75 g (2 3/4 oz) palm sugar (jaggery), chopped

Burger Lab Book CoverBurger Lab
by Daniel Wilson


1 Preheat the oven to 180ºC (350ºF).

2 Place the mustard seeds in a small saucepan with the vinegar and simmer over a low heat for 10 minutes, or until all the vinegar is absorbed.

3 Cut the ‘eyes’ out of the tomatoes, and the stalks off the chillies. Toss the tomatoes and chillies with a tablespoon of the oil and place in a baking dish. Roast for 15–20 minutes, or until the tomato skins split. Leave to cool slightly, then work the tomatoes and chillies through a mouli, or force them through a large-holed conical strainer.

4 Blend the garlic, ginger, turmeric, cloves and cumin in a food processor or blender until smooth.

5 Heat the remaining oil in a wide-based saucepan. Fry off the spice paste for 5 minutes, or until fragrant. Stir in the tomato and chilli mixture and the vinegary mustard seeds. Simmer for about 30 minutes, or until thick.

6 Stir in the fish sauce and palm sugar and simmer for a further 5 minutes.

7 Transfer from the pan into a suitable container to cool, then store in an airtight container in the fridge for up to 2 months.

* * *

Recipes excerpted with permission from Burger Lab by Daniel Wilson, published by Hardie Grant Books April 2017, RRP $24.99 hardcover.

Makes about 500 grams (1 lb 2 oz / 2 cups)
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