Tomato Kasundi: The Best Tomato Chutney
Ingredients
Directions
Ingredients
3 lb
tomatoes
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2.5 tsp
salt
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9
clove garlic
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0.75 c
fresh ginger
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1 tsp
coriander seed
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10
Thai chiles
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0.5 lb
onions
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0.75 lb
apples
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1.5 c
cider vinegar
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2.5 tbsp
black mustard seeds
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3 tbsp
olive oil
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1 tbsp
cumin seed
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1 tbsp
ground turmeric
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2.5 tbsp
nigella seeds
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0.5 tsp
whole cloves
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1 tsp
chili powder
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1 c
dark brown sugar
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Tomato Kasundi: The Best Tomato Chutney

This is the best tomato chutney. It comes from India and is full of lots of wonderful Indian spices, which give it a fiery heat. Though very simple to make, it is super versatile and matches beautifully with many dishes. It’s lovely with samosas, curries, or rice dishes. You can also eat it straight out of the jar on naan bread. Measure and prep all the ingredients first, to make it easier and faster to cook. Note: Keeps for up to a year unopened. Once opened, refrigerate and eat within 4 months.

6 12-ounce jars

  1. Roughly chop the tomatoes, stir in the salt and leave to steep for about an hour. Meanwhile, prep all the other ingredients: Peel and chop the garlic and ginger, crush the coriander seeds, finely chop the chiles, peel and finely dice the onions, and peel, core, and chop the apples into 1/3-inch cubes.
  2. Warm the vinegar on a low heat in a small saucepan, add the mustard seeds, then remove from the heat and leave to infuse for 15 minutes.
  3. Put the garlic and ginger into a blender and pulse a few times. Add the vinegar and mustard-seed infusion and blend into a smooth paste.
  4. Heat the oil in a large, heavy-bottomed saucepan on a high heat for 1 minute. Take off the heat for a moment, then add the crushed coriander seeds, cumin seeds, turmeric, nigella seeds, cloves, and chili powder.
  5. Fry on a moderate heat for 20 seconds, then add the mustard-vinegar paste and the chiles and onions. Fry for another 5-10 minutes.
  6. Drain the excess liquid from the tomatoes and add to the pan with the apples and sugar.
  7. Reduce the heat and simmer gently for an hour, stirring occasionally.
  8. Ladle into warm, dry sterilized jars and seal.
  9. Can be eaten immediately but also great if left to mature in a cool, dark place for 4 weeks if you can.

Excerpted from “The Modern Preserver: Jams, Pickles, Cordials, Compotes, and More” by Kylee Newton, copyright © 2015 by Kylee Newton, published by The Countryman Press, a division of W. W. Norton & Company. Photography copyright © 2015 by Philippa Langley.

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