Skinnymixer’s Tomato Kasundi (Indian Spiced Tomato Relish) features in the Basics section of the cookbook SkinnyAsia 2.
If you love having a good relish in the fridge, this is one to try.
Our Tomato Kasundi is sweet, tangy and warmly spiced, with tomato, mustard seeds, ginger and chilli slowly cooked until thick and chutney-like.
We created it to serve with our Roast Tandoori Chicken, but you’ll quickly find plenty of other excuses to eat it!
What ingredients you will need
- apple cider vinegar
- brown sugar
- olive oil
- salt
- tin diced tomatoes
- tomato paste
- fresh ginger
- garlic
- brown onion
- red chilli
- brown mustard seeds (you can sub with black mustard seeds which will be a little hotter)
- coriander powder
- cumin powder
- ground chilli powder
- turmeric powder
This page exists to help people find what cookbook the Tomato Kasundi (Indian Spiced Tomato Relish) is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.
What is Tomato Kasundi?
Kasundi is a punchy Indian condiment traditionally associated with mustard and spices, with different styles and variations.
Our Tomato Kasundi is a cooked tomato relish with mustard seeds, ginger, chilli, spices, vinegar and sugar.
Think of it as a beautifully spiced alternative to your usual tomato relish or chutney.
What are Brown Mustard Seeds?
Brown mustard seeds are tiny whole seeds that bring a warm, slightly pungent mustard flavour to the relish.
They’re cooked in the oil with the aromatics before the remaining spices and tomato are added.
You’ll find them in the spice section of many supermarkets or at Indian and Asian grocers.
What Consistency Should I Look For?
The finished Kasundi should be thick and chutney-like, rather than looking like a tomato sauce.
As it cooks, the tomato reduces and the flavours become more concentrated.
Towards the end, keep a closer eye on it as it thickens to make sure it doesn’t catch on the bottom.
It will also thicken a little more as it cools.
Let it Cool
Allow your Kasundi to cool before transferring it to your storage container.
The flavour also develops beautifully once all those spices, tomato, vinegar and chilli have had time to mingle.
More Ways to Use Tomato Kasundi
Don’t stop at curry night!
Try it with:
- Roast Tandoori Chicken
- Eggs on toast
- Cheese and crackers
- Toasted cheese sandwiches
- Cheese platters
- Grilled chicken or meat
- Burgers
- Indian-inspired wraps
- Alongside curries
It’s especially good anywhere you’d normally reach for a chutney or relish.
Dietary & Recipe Variations
LOW CARB
Use compliant sweetener.
LOW FODMAP
Omit the garlic and use garlic-infused olive oil. Replace the brown onion with spring onion greens as specified in SkinnyAsia 2.
HALVED / DOUBLED
The recipe can be halved or doubled, but the reduction time will change. Follow the adjusted cooking times in the book and continue cooking until you reach that thick, chutney-like consistency.
Get the Recipe
The complete Tomato Kasundi (Indian Spiced Tomato Relish) recipe, including Thermo cooker and conventional methods, is available in SkinnyAsia 2.
From the Testing Team
- Ebony J. – Made a half batch tonight and served on scrambled eggs. This is delicious! I would add a little more chilli next time.
- Val W. – We’re having it on a ham and cheese toastie right now.
- Amanda E. – Nice little bit of heat. Tried on Jatz and some ham. Will be serving on a cheese platter next weekend.
So good!!
- Eleni S. – I hesitated on making this because I’ve never heard of it, and didn’t know what to do with it. If I hadn’t eaten my spring rolls as fast as I had… this would have been a nice dipping side to go with them. I can see me using this on lots of bits and pieces.
- Julie H. – I did the least amount of chilli
this time however will add more next time. Love it. Can’t wait to have it with breakfast egg’s 
- Angie G. – This smells and tastes delicious Its rich in flavour and not overly spicy. I used only 1/4 tsp of chilli powder for a bit of a zing It’s at a perfect consistency. Today brunch, Kasundi spread over gruyere cheese, on toasted sourdough bread sooo yummy On the second toasted bread had Kasundi and a drizzle of Chilli Crisp double yumm !!
- Veronica B. – Yum yum yum!! Love this
- Deb D. – I’ve not had this before and I am really glad I made this one. Love it! Cooked down beautifully, it delicious. I have some seriously hot Chili’s and chilli powder and it’s held up with so much flavour
Some other Thermomix Condiment recipes you might love:
Want to know more about SkinnyAsia 2 cookbook?
SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
Ingredients
- apple cider vinegar
- brown sugar
- olive oil
- salt
- tin diced tomatoes
- tomato paste
- fresh ginger
- garlic
- brown onion
- red chilli
- brown mustard seeds
- coriander powder
- cumin powder
- ground chilli powder
- turmeric powder
Instructions
- This recipe is exclusive to the SkinnyAsia 2 cookbook.
FAQs
Is Tomato Kasundi very spicy?
It doesn’t have to be. Leave out the optional chilli powder for a milder relish, or add it if you prefer more heat. The strength of fresh and dried chilli varies, so adjust it to your taste.
What can I serve with Tomato Kasundi?
It’s fantastic with Roast Tandoori Chicken, but it’s also delicious with cheese and crackers, eggs, toasted sandwiches, grilled meats and burgers. Think of it anywhere you’d normally use a savoury tomato relish or chutney.