I love kasoundi, a big spicy Indian flavored tomato relish. It's good on everything savory: pastries, pies, patties, sandwiches, roasted vegetables…are all improved by the zing of kasoundi. This recipe was originally published in the Melbourne Age newspaper many years ago, and I have tweaked the recipe just a little by using less salt.

Kasoundi (Spicy Indian Flavored Tomato Relish) [Vegan]



  • 3 ounces black mustard seeds
  • 8 ounces of fresh ginger, peeled and chopped
  • 2 cups malt vinegar
  • 4.5 ounces garlic, peeled and chopped
  • 2 ounces green chillies, seeds removed unless you want it HOT
  • 4.5 pounds of ripe firm tomatoes chopped. There is no need to skin the tomatoes. You can also use diced tinned tomatoes.
  • 1 cup oil (I used rice bran oil)
  • 1 ounce turmeric powder
  • 3 ounces cumin powder
  • 1 ounce chili powder
  • 8 ounces brown sugar
  • 1.8 ounces salt


  1. Mince the ginger, garlic and chilis with 2 ounces of the vinegar in a food processor. Set aside
  2. Heat the oil until smoking hot, and add the mustard, turmeric, cumin and chili powder.
  3. Stir continuously and cook for a few minutes, taking care nothing sticks.
  4. Add the minced garlic, ginger and chili and cook for another five minutes.
  5. Add the tomatoes, salt, vinegar and sugar, and cook at a simmer for 60 to 90 minutes or even longer.
  6. The kasoundi is ready when the oil comes to the top and the chutney is thickened.