Last year a local friend made and gave us a jar of something called tomato kasundi. I’d never heard of it before. It’s a spicy, hot tomato chutney, rich with tumeric, mustard, ginger, nigella seeds, and chillies. I thought it was absolutely delicious and I badgered her for the recipe.
I had been hoping to wait for the house kitchen to be operational before I tried anything like making chutney again. It’s a messy business with lots of mincing, grinding spices and chopping, and the caravan doesn’t really lend itself easily to anything needing cooking space.
But we had tomatoes, onions and chillies to use, and I was keen not to waste them.
Off I went. An hour into the process and I’d peeled, cored and chopped apples, onions, tomatoes, garlic and ginger and was almost ready to start cooking.
The cooking process is simplicity itself – just throw into a pan and simmer for an hour. The caravan very quickly smelled like a vinegar factory and I hurriedly opened as many windows as possible before I choked us both to death.
Sterilising the jars in the tiny oven was fun, but just possible.
The chutney’s now ladled into jars, and once fully cooled I’ll label them up and put them away for a few weeks for the flavours to mellow. If they make it through the taste test at that point some may become Christmas presents to local friends who I know are up for a bit of spice in their lives.
The recipe is here for anyone who would like to try making it https://tastecooking.com/recipes/tomato-kasundi/
Ravencroft Skye 
It looks yum. Will try that after a recent success with fig mustard chutney, half of which has gone already!
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Definitely worth a go. It’s delicious!
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We’ve already made our first batch of green tomato chutney, but as we a surplus of chills, I might give this one a go. Thank you
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What recipe do you use for your green tomato chutney, so you mind me asking? I’ve still got green tomato chutney to make and don’t have a recommended recipe 🙏
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I am making chutney too in order to use the windfall apples. If I accumulate enough tomatoes I will give the recipe a go too.
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Hope you like it! As is normal for me I’ve substituted a number of ingredients I didn’t have, and it’s very forgiving. I’ve just tasted it a week in and it’s mellowing nicely
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Did you have to vacuum seal the jars?
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No. The vinegar and sugar in them is enough to keep them preserved until the jar is opened.
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Oh, how wish my family enjoyed spicy foods as much as I do.
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That’s so sad ☹️
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