Kasoundi (spicy tomato chutney)

I’ve been experimenting with spices and Indian flavours for a while and have come up with my own kasoundi recipe (maybe I should call it something else) and would love to share it with you. I had enough home grown tomatoes to make chutney and decided on kasoundi – the last batch only made 5 jars which isn’t much considering all the tomatoes and effort that go into it (no wonder chutney costs so much to buy – all the ingredients and time) but it is well worth it!  The last batch took me hours to prepare because the tomatoes were peeled and deseeded and I was not prepared to do that again, so I cooked all the tomatoes first then pushed them through my food mill to get a thick tomato puree (you get flavour from the skins this way too) and used this as my base. This chutney has a different texture to the last one which was chunky whereas this one is smoother with chunks of green chilli throughout. I’ve had a few complaints that my chutneys and relishes weren’t that hot (I’ve been deseeding the chillies) so I left the seeds in this time and boy does that make a difference – a lovely spicy and HOT chutney.


Kasoundi (spicy tomato chutney)
Recipe type: Pantry
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: loads
A fragrant, spicy chutney that goes well with anything! If you want a HOT chutney then leave in the chilli seeds.
  • 45 gm peeled garlic
  • 80 gm peeled ginger
  • 125 gm peeled shallots (or onions)
  • 120 gm red hot chillies
  • 200 gm green chillies
  • 2 Lt tomato puree (from approx 2.3kg fresh tomatoes)
  • 20 gm lemongrass (optional)
  • 1.5 cups brown sugar
  • 1 cup vinegar
  • 1 tbs salt
  • 1 tbs tumeric powder
  • 1 tbs mustard powder
  • 1 tbs mustard seed
  • 2 tbs ground coriander
  • 3 tbs ground cumin
  • 1 cinnamon stick
  • ½ cup oil
  1. Roughly chop the red chillies, ginger, garlic and lemon grass
  2. Puree the above ingredients to a pulp in a food processor with ¼ cup of oil
  3. Be careful when using chillies, make sure you have the exhaust fan on and do not put your head directly over the bowl
  4. In a wok or large pan cook the mustard seeds until they begin to pop (in the remaining oil) and then add the other spices
  5. Cook for a short time until they release their fragrance and then add the chilli/garlic mix
  6. Cook for 10 minutes on low heat stirring often
  7. Add the tomato puree, vinegar, sugar and salt and stir to incorporate
  8. Lastly add the roughly chopped green chillies, bring the mixture back to the boil then cook on low heat for approximately 1 - 2 hours or until it thickens and the oil is released on the top of the chutney
  9. You must stir it often
  10. Pour chutney into hot (from the oven) clean jars, seal then turn upside down for 2 minutes, then cool prior to storing for a few weeks before using (if you can- or eat it straight away)
  11. Note: I use a jam/chutney funnel - it makes bottling much easier!




Beetroot relish

My pantry is looking rather bleak at the moment, we are down to the last jar of peach chutney, marmalade and beetroot relish. We have a lot of beetroot coming on in the garden, so I need to get cracking on the preserves again. I make 2 different beetroot preserves- a relish and a chutney, the relish recipe featured today is simpler to make and I probably make this one the most. It certainly pays to be able to walk outside and pick beets straight out of the ground for flavour, freshness and cost effectiveness, however, you can buy some lovely looking beets nowadays. We usually grow the long cylindrical beet, they seem to thrive in our garden, don’t take up much space and are heavy croppers. We are growing the cylindrical, regular and small golden beets at the moment. The beet relish has a sharper more vinegary  taste than the smoother chutney style, both have their place in my pantry, I’ll post the chutney recipe later on…

Beetroot relish
Recipe type: preserve
Cuisine: Australian
Prep time:
Cook time:
Total time:
A fresh lovely coloured relish that goes well with lots of cuisine types.
  • 750gm fresh beetroot, peeled and coarsely grated
  • 1 onion finely chopped
  • 400gm green apples, peeled, cored and chopped (3 apples)
  • 410ml white wine vinegar
  • 95gm (1/2 cup) lightly packed brown sugar
  • 125gm (1/2 cup) white sugar
  • 2 tablespoons lemon juice
  • ½ pomegranate peeled and white pith removed
  • 1 handful of dried cranberries
  • 2tsp salt
  1. Place all ingredients in a large pan and stir over low heat without boiling until all the sugar is dissolved. Bring to the boil and continue to cook over low heat stirring often for about 20 - 30 min until the ingredients are cooked and the relish has thickened.
  2. Place the mixture into clean, warm jars, sealing them and turning them upside down for 2 minutes. Let the relish to cool after turning them the right way up and leave for a month for the flavours to develop. Store in a cool dark cupboard for up to 12 months and refrigerate after opening.