Tomato Apple Kasundi

I love the phrase 'shoulder season'. It speaks of abundance, cool nights, warm days, foraging and preparing for winter. The hard winter of Maine , or the soft winter of wherever you are. Seasons change even if only noticed in the minutiae. Shoulder season brings the end of tomatoes and the beginning of apples and tremendous possibilities.

The following photo and recipe are from my book Pickled To Please. (and hence only one photo, but you get the idea).

Tomato Apple Kasundi

Kasundi is a traditional Indian mustard sauce or relish, often made with malt vinegar and mustard oil. The addition of tomatoes and apple makes this land somewhere in the chutney range, but less sweet and more like a mind-blowing ketchup you didn’t know you where missing. Since we leave oil out of the recipe to make it safe for canning, stir in some olive or sunflower oil just before serving.

Makes 2 pint jars. Easily doubled (or more).

  • 2 1/2 pounds tomatoes, roughly chopped

  • 2 teaspoon salt

  • 3/4 cup apple cider vinegar (or replace 1/4 cup with malt vinegar)

  • 1/2 cup brown sugar

  • 1 large apple, cored and diced

  • 1 onion, diced small

  • 6 garlic cloves, minced

  • 4 Thai or other small chilies, seeded and chopped

  • 1 knob fresh ginger, grated

  • 2 tablespoons brown or black mustard seeds

  • 2 teaspoons turmeric

  • 2 teaspoons cumin seeds

  • 1 tablespoon nigella seeds

  • 1 teaspoon chili powder

  1. Toss chopped tomatoes with salt and set aside. Bring vinegar and brown sugar to a simmer, remove from heat. Toast black mustard seeds in a small skillet over low heat until fragrant, add to vinegar and let steep 20 minutes. Toast remaining spices over low heat until fragrant.

  2. Combine garlic, ginger, mustard vinegar and spices in the bowl of a food processor (or use an immersion blender), blend until smooth. Pour out into a large pot and set over medium heat.

  3. Strain tomatoes and add to seasonings in pot along with onion, chilies and diced apple. Simmer, stirring occasionally, for 50-60 minutes, until thick and chutney- like.

  4. Spoon kasundi into clean hot jars leaving a half inch headspace, use a canning funnel for neatness, remove air bubbles. Wipe jar rims, apply lids and rings. Process in a boiling water canner or steam canner for 20 minutes, following these directions if you are new to canning.

  5. Once processing time is complete remove jars to a folded dishtowel and leave undisturbed until cool. Check jars for lid seal; any unsealed jars should be placed promptly in the refrigerator. Sealed jars can be store in a cool dry place with or without rings for up to 1 year.