Tomato Kasundi | Gluten Free, Low FODMAP

I love a spicy tomato relish, and this kasundi fits the essential criteria. It is full of flavour, just spicy enough, it has a balanced sweetness and it’s easy to make. I don’t bother peeling or de-seeding the tomatoes, and if using cherry tomatoes, I often just throw them in, I don’t even chop them! (If you prefer, you can remove the peel and seeds). I also like being able to use up the end of season tomatoes.

This small batch Tomato Kasundi goes amazingly on a ploughmans platter, or ham and cheese sandwich, as well as being a condiment for curry, casseroles or grilled meats.

Tomato Kasundi

MAKES

One to two x 8oz Jars

INGREDIENTS

  • 500gms of fresh tomatoes (any type works, cherry, grape, heirloom, wonky)
  • 2 cm x 2 cm piece ginger root (about 1 tbsp once finely grated) or 1/2 tsp dried ground ginger
  • 1 small jalapeño (or 1/2 teaspoon dried ground chilli powder)
  • 1 teaspoon fine salt
  • 1 teaspoons mild mustard (or mustard powder)
  • 1/4 tsp ground dried turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp garam marsala
  • 1/4 cup raw, organic sugar
  • 2 tbsp muscovado, brown sugar or maple syrup
  • 1/2 cup white vinegar
  • 1 teaspoon garlic infused oil
  • 2 teaspoons roast onion infused oil
  • Optional: 1/4 to 1/2 cup of herbs (basil, green spring onion ends, coriander)

METHOD

  1. Peel, then grate the ginger using a 2mm kitchen grater/ rasp, add to medium to large pot
  2. Remove seeds and pith from the chilli, and finely dice. Add to the pot.
  3. Chop herbs (if using), and halve or dice tomatoes. Add to the pot.
  4. Add all spices, infused oils, sugar and vinegar to pot
  5. Bring to boil then reduce heat and rapidly simmer for 15 minutes, stirring frequently and pressing down the cherry tomatoes as it cooks. You can remove the peels using tongs if you like, but I just leave them in for a rustic effect.
  6. Transfer to a hot clean jar or two, seal and store in your fridge and eat within a week.

TO PRESERVE

    • It can be frozen, then defrosted to use in curry or as a marinade.
    • If you want to learn more about preserving bottled foods, check out my Beginner’s Guide to Boiling Water Bath Preserving. But please note, this recipe is NOT tested for bottling, and I have not tested the pH of this recipe.