Tomato Chutney (Kasaundi)
Tomato Chutney (Kasaundi)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, tomato chutney (kasaundi). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Tomato Chutney (Kasaundi) is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Tomato Chutney (Kasaundi) is something which I have loved my whole life.

Free and fast delivery on all appliances. This Indian tomato chutney is known as kasundi and is the perfect recipe for a bounty of fresh tomatoes. It is made with spices, vinegar, sugar, and hot chilis. Directions are given for longer storage but if you want to eat it fresh, the chutney should be stored in an airtight container in the refrigerator and consumed within two weeks.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have tomato chutney (kasaundi) using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Tomato Chutney (Kasaundi):
  1. Make ready 5-6 large tomatoes (500 gms)
  2. Prepare 10-15 cherry tomatoes (125 gms)
  3. Get 1/2 cup mustard oil
  4. Get 3 tbsp coarsely ground garlic
  5. Take 1 1/2 tbsp coarsely ground ginger
  6. Get 2 green chillies finely chopped
  7. Prepare 2 tsp mustard seeds (sarson)
  8. Make ready 1 tsp fenugreek seeds (methi dana)
  9. Make ready 1 tsp salt
  10. Make ready 2 tsp red chillies powder
  11. Take 2 tbsp cumin powder (jeera)
  12. Make ready 1 tsp garam masala
  13. Prepare 2 tbsp sugar
  14. Take 4 tbsp white vinegar

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. Method Roughly chop tomato and mix with salt.

Steps to make Tomato Chutney (Kasaundi):
  1. Clean the tomatoes, cut off their tops, and coarsely grind them.
  2. Heat mustard oil in a pan to smoking point and let it cool.
  3. Add in the sarson and methi seeds. Let them splutter.
  4. Add in the garlic, ginger, and green chillies. Saute till it changes color.
  5. Add in the ground tomatoes. Mix well. Cover with a lid and let it cook on medium heat until the tomatoes soften. Keep stirring it every few minutes.
  6. Once the juices have dried up a bit, add in the salt, red chillies powder, and jeera powder. Cover it again and cook for another 4-5 minutes.
  7. Add in the sugar, garam masala powder, vinegar and cherry tomatoes. Saute until the tomatoes are cooked and the oil leaves the sides.
  8. The tomato chutney is ready to serve.

It's lovely with samosas, curries, or rice dishes. Method Roughly chop tomato and mix with salt. Add tomatoes, sugar, salt and remaining vinegar and simmer for an hour. Method Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli. Put everything in a pan, season to taste and stir well to combine.

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