Tomato Kasundi

Make homemade tomato kasundi with ripe tomatoes, mustard seeds, ginger and garlic, with adjustable chilli heat, flavour variations and tips for serving and freezing.

10/21/20262 min read

A glass jar filled with spicy red chili crisp oil and textured flakes, with a small metal spoon inside.

Tomato Kasundi

A Mild, Mustardy Relish Worth Giving Away

Kasundi is an Indian-style tomato relish that has found a very happy home in Australian kitchens. It's tangy, gently spiced and a little bit sticky, with mustard seeds, ginger and garlic running all the way through. It's the jar I reach for when there's cheese on the table, cold meat in the fridge or a boring sandwich that needs rescuing.

It's also a wonderfully easy gift. You chop, you stir, you let it bubble away until it's thick, and the whole house smells amazing. The heat is up to you, so you can make a mild jar for the grandkids' parents and a punchier one for the chilli lovers.

Troubleshooting guide for Tomato Kasundi relish, offering solutions for common cooking problems like texture and flavor.

Packaging and Gifting

• Jars: 250 ml jars suit most households. For stocking fillers or teachers, small 125 ml jars are lovely. Use lids with a plastic lining, or glass lids with a rubber seal, because vinegar can corrode bare metal.

• Decorate: cut a circle of red or gingham fabric and tie it over the lid with kitchen string. Tuck in a sprig of dried chilli or a cinnamon stick for a tag to hang from. Keep fresh herbs for the plate, not the jar.

• Gift tag message: "Spoon it onto cheese, sandwiches and sausages. Made with love in my kitchen, for yours."

• Pairing ideas:

- A wedge of tasty cheddar and a packet of good crackers.

- A small log of leg ham or a jar of Plum Sauce for the full condiment collection.

- A loaf of crusty bread from the bakery.

Making It With the Kids/Grandkids

Hot pans and sharp knives are for grown ups, but there is plenty for small hands.

• Ages 3 and up: measure the spices into a small bowl, tip them in (an adult supervising near the stove is best), and sniff everything.

• Ages 5 and up: wash the tomatoes, peel the cooled tomatoes after their hot bath, and decorate the lids with fabric and string.

• Ages 7 and up: grate the ginger on a box grater, with supervision.

• Ages 8 and up: write the labels and make the gift tags.

Keep children well back from the stove, the hot jars and the oven during sterilising and filling.

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This post is part of my Edible Gifts From the Kitchen series. You can find more edible gift ideas and Christmas recipes here.

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With love, Kim xx

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