Kasundi is a rich, unctuous tomato sauce or pickle of Indian origin. It’s a great preserve to make when tomatoes are begging to be used but it’s also really good when made with tinned tomatoes, as here. It has a lovely chilli warmth and a depth of flavour thanks to mustard seeds and garlic. Adding a little mango or apple adds a fruity tartness. Once you’ve got kasundi in the fridge, you’ll never want to be without it. Eat it with any barbecued meats, on fried eggs or slathered on a cheddar sandwich. It’s also nice with aged gruyere on toast or even spooned over steaming rice with a good dollop of yoghurt and a large handful of freshly picked herbs or cresses. karenmartini/cook/recipes/kasundi-relish
Posted on: Wed, 31 Jul 2013 01:10:54 +0000
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