I’m not a big fan of normal ketchup. I know, I’m weird but I don’t even keep it in my house. I just find that it is generally oversweet and can overpower the flavors of whatever you are putting it on.
With that being said, I think that Kasundi is fabulous and makes up for ketchup’s shortcomings. Katsundi is an Indian chutney that comes in a lot of different varieties. I like this hot tomato based kasundi. It combines tomato, vinegar and a lot of delicious spices into one flavor that is sweet, spicy and fun. I slather this on everything when I make a batch.
Kasundi… ketchup’s Indian cousin
- 1/4 C Olive Oil
- 2 T ground cumin
- 2 T ground coriander
- 1 T ground turmeric
- 1 t whole pepper (I used a blend)
- 2 t mustard seeds
- 2 t chili powder
- 3 T minced garlic
- 1 Serrano pepper, finely diced
- 1/2 C white vinegar
- 4 large, round tomatoes, diced
- 1/4 C brown sugar
- 1 t salt
- In a large pot over medium-low heat, warm the oil. Add the cumin, coriander, turmeric, pepper corns, mustard seeds and chili powder. Cook this mixture, stirring often until it becomes really fragrant.
- Add the garlic, Serrano pepper and 2 T vinegar. Cook until the vinegar has evaporated and the pan is dry.
- In a blender, combine the tomatoes and remaining vinegar. Pour the tomato mixture into your spice mixture and stir to combine.
- Cook, stirring periodically, until thickened and darker in color.
- Allow it to cool before serving. I keep it in a glass jar in the refrigerator.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens