Sauce Kasundi

Kasundi sauce


  • 3 LBS Tomatoes
  • 2.5 Tbsp salt
  • 9 cloves garlic
  • 3/4 cup fresh ginger grated
  • 1 TBSP coriander seeds
  • 10 chile Thai
  • 1/2 lbs onion
  • 3/4 lbs apples grated
  • 1/2 cup malt vinegar
  • 1/2 cup cider vinegar
  • 2 1/2 tbsp black mustard seeds
  • 3 tbsp olive oil
  • 1 tbsps cummin seeds
  • 1 tbsps turmeric
  • 2 1/2 tbsps nigella seeds
  • 1/2 tsp whole cloves
  • 1 Tbsps smoked paprika
  • 1 tsp hot paprika
  • 1 cup brown sugar


  • Roughly chop the tomatoes, stir in the salt and leave to steep for about an hour. Meanwhile, prep all the other ingredients: Peel and chop the garlic and ginger, crush the coriander seeds, finely chop the chiles, peel and finely dice the onions, and peel, core, and chop the apples into 1/3-inch cubes.
  • Warm the vinegar on a low heat in a small saucepan, add the mustard seeds, then remove from the heat and leave to infuse for 15 minutes.
  • Put the garlic and ginger into a blender and pulse a few times. Add the vinegar and mustard-seed infusion and blend into a smooth paste.
  • Heat the oil in a large, heavy-bottomed saucepan on a high heat for 1 minute. Take off the heat for a moment, then add the crushed coriander seeds, cumin seeds, turmeric, nigella seeds, cloves, and paprikas
  • Fry on a moderate heat for 20 seconds, then add the mustard-vinegar paste and the chiles and onions. Fry for another 5-10 minutes.
  • Drain the excess liquid from the tomatoes and add to the pan with the apples and sugar.
  • Reduce the heat and simmer gently for an hour, stirring occasionally.Ladle into warm, dry sterilized jars and seal.