KASOUNDI? KASUNDI? – an Indian relish from Bengal, India.

​No matter the spelling -and I do not know which is correct- Kasundi is one of my favourite relishes to make. It is also one of the fiddliest! It seems there are more stages and more ingredients in the making of Kasundi than in the making of any other Merricks Farm product. Just imagine the gastronomic explosion of ginger, turmeric, chilli, cumin and garlic all fused together to make a relish that is wonderfully fragrant and spicy with a lingering depth of flavour.
We make a tomato-based recipe but there are many different kinds and many different ways of enjoying this exotic relish.
Use it as a side condiment, a dipping sauce, in a curry, mixed with rice, add to yoghurt for a dip, with a grill over steamed greens…. really the list is as long as your imagination.
 
A word of warning if you decide to make your own Kasundi! The tantalizing aroma of your cooking will linger in your hair on your clothes and throughout your home for days to come. Oh, and your tea towel, apron and dish cloths will turn turmeric yellow!
 
Merricks Farm Kasundi Recipe
 
2kg skinned, chopped tomatoes
250ml olive or vegetable oil
40gm brown mustard seeds
30gm turmeric powder
90gm ground cumin
heaped teaspoon dried chilli flakes
125gm minced garlic
250 grams fresh ginger grated
6 fresh green chillies seeds removed (less if you want a milder relish)
500ml cider vinegar
250gm sugar
salt to taste
 
Heat oil in a large heavy based pot over medium heat. Add mustard seeds, turmeric, cumin and chilli flakes.
Stir and cook for 3-4 minutes being careful not to let the spices burn.
Add the garlic, ginger, green chilli and cook for a further 5 minutes. Add the tomatoes, vinegar, sugar and a large pinch of salt. (you may need to add more salt later)
Reduce the heat to medium low and simmer for 60-90 minutes stirring occasionally.
Cook until the relish thickens and the oil comes to the top.
Remove from the heat and ladle into sterilized jars.