Tomato Chutney (Kasaundi)

Name: Tomato Chutney (Kasaundi)
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 5-6 large tomatoes (500 gms); 10-15 cherry tomatoes (125 gms); 1/2 cup mustard oil; 3 tbsp coarsely ground garlic; 1 1/2 tbsp coarsely ground ginger; 2 green chillies finely chopped; 2 tsp mustard seeds (sarson); 1 tsp fenugreek seeds (methi dana); 1 tsp salt; 2 tsp red chillies powder; 2 tbsp cumin powder (jeera); 1 tsp garam masala; 2 tbsp sugar; 4 tbsp white vinegar

Madhu Bindra @madhubindra

Spicy tangy tomato chutney that is a perfect accompaniment. This is my version of the classic Bengali tomato kasaundi. #GA4 #Week4

Madhu Bindra @madhubindra

Spicy tangy tomato chutney that is a perfect accompaniment. This is my version of the classic Bengali tomato kasaundi. #GA4 #Week4

Saved

Ingredients

30 minutes

4 servings

5-6large tomatoes (500 gms)
10-15cherry tomatoes (125 gms)
1/2 cupmustard oil
3 tbspcoarsely ground garlic
1 1/2 tbspcoarsely ground ginger
2green chillies finely chopped
2 tspmustard seeds (sarson)
1 tspfenugreek seeds (methi dana)
1 tspsalt
2 tspred chillies powder
2 tbspcumin powder (jeera)
1 tspgaram masala
2 tbspsugar
4 tbspwhite vinegar

Saved

Steps

30 minutes

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.