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This super simple tomato kasundi is the perfect homemade gift for friends and family this Christmas! Serve alongside crispy veggie fritters or heap onto a deluxe sandwich for even more flavour.


  • 1/4 cup sunflower oil
  • 1 tbsp brown mustard seeds
  • 1 tbsp ground turmeric
  • 2 tbsps ground cumin
  • 1 brown onion, finely chopped
  • 3 long green chilis, seeds removed, finely chopped
  • 4 cloves garlic, crushed
  • 3 tbsps grated fresh ginger
  • 800 g canned chopped tomatoes
  • 2/3 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 1 green apple, peeled, roughly chopped
  • 1 tsp salt

In a large saucepan, heat oil on medium. Add seeds, turmeric and cumin. Cook for 2 mins until fragrant. Add onion, garlic, ginger and chilli. Cook for 2 mins until onion begins to soften.


Add tomatoes, vinegar, sugar, apple and salt. Bring to boil. Reduce heat to low. Simmer for 1 hour until the liquid has evaporated and the oil comes to the top.


Store in the fridge, in sterilised jars for up to one month.

Tips: Sterilise jars by rinsing in water, arranging on oven trays and baking in a moderately slow oven for 10 mins. Cool, covered with a clean teatowel.

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