This is a delicious Kasundi recipe! It’s an Indian type tomato chutney. Lovely with cheese and bread, or my sausage roll recipe, salads, rice, couscous and bbq meats, the list is endless. I usually use my red tomatoes, but I had so many little yellow tomatoes I decided yellow chutney would be even more fun.

1 large piece of ginger, about 60 grams
7 cloves crushed garlic (one whole bulb of garlic)
2 large green chillies (no seeds)
100 ml olive oil
20g packet mustard seeds
1 teaspoon turmeric
25g packet ground cumin
1 teaspoon ground coriander
5 cardamon pods
2 dried chillies
1 kg tomatoes
1 dessert spoon sea salt
170 ml vinegar
85g sugar

Cut – ginger, garlic and chillies very small
Heat – oil in pan
Place – mustard seeds, turmeric, cumin, coriander, cardamon and cook a little
Add – ginger, garlic and chilli to plan
Add – tomatoes, salt, vinegar and sugar
Bring – to boil and reduce to simmer for 1 hr to 1 1/2 hours depending how thick you like it.
Place – into sterilised jars.

Eat Lots.

You have even more tomatoes? Try my rustic tomato soup recipe or my green tomato chutney or fresh and healthy bruschetta recipe!