Kasundi… ketchup’s Indian cousin

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


  1. 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.
  2. Add the garlic, Serrano pepper and 2 T vinegar. Cook until the vinegar has evaporated and the pan is dry.
  3. In a blender, combine the tomatoes and remaining vinegar. Pour the tomato mixture into your spice mixture and stir to combine.
  4. Cook, stirring periodically, until thickened and darker in color.
  5. Allow it to cool before serving. I keep it in a glass jar in the refrigerator.


  1. Can foodstamps help pay for our baskets?

  2. I am interested in trying the Kasundi recipe. One question. The recipe shows that you cook the whole peppercorns with the other spices, then add the blended tomatoes and vinegar. So, do you leave the whole peppercorns in this condiment for serving? Thanks!

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