Tomato Kasundi (Bengali Mustard Tomato Chutney)

Name: Tomato Kasundi (Bengali Mustard Tomato Chutney)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 16 servings
Cuisine: Indian
Ingredients: 3 tbsp (30 g) yellow mustard seeds; 1 tbsp (10 g) brown or black mustard seeds; ⅓ cup (80 ml) white wine vinegar or distilled white vinegar; 6 cloves (30 g) garlic cloves, peeled; 1 inch piece (20 g) fresh ginger, peeled and roughly chopped; 3 chilies (30 g) green chilies, such as serrano or Thai, stemmed and roughly chopped (seeded for milder heat); 2 lb (900 g) ripe tomatoes, cored and cut into ½-inch (1 cm) chunks, skins on; ¼ cup (60 ml) mustard oil or neutral oil; 1 tsp (2 g) cumin seeds; ½ tsp (1½ g) ground turmeric; 2 tsp (4 g) Kashmiri chili powder; ⅓ cup (65 g) granulated sugar; 1½ tsp (9 g) fine salt

From the MyKitchenBank Kitchen

A pungent, tangy-sweet Bengali-style chutney of ripe tomatoes simmered with freshly ground mustard seeds, garlic, ginger, chili and vinegar until jammy and glossy. Spoon it onto samosas, cheese, sandwiches or rice.

Prep: 25 min
Cook: 50 min
Wait: 1 hr
Total: 2 hr 15 min
Makes: About 2 cups (500 ml), enough to fill two 8-oz (250 ml) jars

Save to My Kitchen Jump to recipe

Ingredients

16 servings

For the mustard paste
3 tbsp (30 g) yellow mustard seeds
1 tbsp (10 g) brown or black mustard seeds
⅓ cup (80 ml) white wine vinegar or distilled white vinegar
6 cloves (30 g) garlic cloves, peeled
1 inch piece (20 g) fresh ginger, peeled and roughly chopped
3 chilies (30 g) green chilies, such as serrano or Thai, stemmed and roughly chopped (seeded for milder heat)
For the chutney
2 lb (900 g) ripe tomatoes, cored and cut into ½-inch (1 cm) chunks, skins on
¼ cup (60 ml) mustard oil or neutral oil
1 tsp (2 g) cumin seeds
½ tsp (1.5 g) ground turmeric
2 tsp (4 g) Kashmiri chili powder
⅓ cup (65 g) granulated sugar
1½ tsp (9 g) fine salt

Equipment (6)

Blender or spice grinder
Wide heavy-bottomed pan or Dutch oven, 10-inch (25 cm)
Wooden spoon or heatproof spatula
Two 8-oz (250 ml) glass jars with lids
Small bowl for soaking mustard
Paring knife and cutting board

Steps

Before you start

Soak the mustard seeds in vinegar for at least 30 minutes so they grind smoothly and taste pungent rather than bitter.
Open a window or run the extractor fan: simmering mustard and chili gives off sharp fumes.
Wash two 8-oz (250 ml) jars and lids in hot soapy water, then dry them, or run them through the dishwasher's hot cycle.
Use ripe, red tomatoes. Underripe ones need extra sugar and cooking time.

1
Soak the mustard
- Combine the yellow and black mustard seeds with the vinegar in a small bowl.
- Stir and let stand at room temperature so the seeds soften and plump.
+ Show details− Hide details
Ready when: Seeds look swollen and have absorbed most of the vinegar
Tip: Don't skip this: dry-ground seeds turn bitter when cooked.
2
Prep the tomatoes
- Core the tomatoes and cut into ½-inch (1 cm) chunks, keeping all the juices.
- Skins can stay on; they melt into the chutney.
+ Show details− Hide details
Ready when: All tomatoes are evenly chopped
3
Grind the paste
- Tip the soaked mustard with any remaining vinegar into a blender.
- Add the garlic, ginger and green chilies.
- Blend 1–2 minutes, scraping down the sides, until a thick, mostly smooth paste forms.
- Add 1–2 tbsp water only if the blades stall.
+ Show details− Hide details
Ready when: Paste is thick and speckled, with no whole seeds visible
Tip: Stand back when opening the blender lid; the fumes are sharp.
4
Temper the spices
- Heat the oil in a 10-inch (25 cm) heavy pan over medium-high heat for about 1 minute.
- If using mustard oil, heat until it just begins to smoke lightly, then lower the heat to medium; this mellows its harshness.
- Add the cumin seeds and cook 20–30 seconds.
+ Show details− Hide details
Ready when: Cumin sizzles and smells toasty, a few shades darker
Tip: Have the next ingredients ready; spices burn within seconds.
5
Fry the mustard paste
- Add the ground paste, turmeric and chili powder.
- Stir constantly for 3–4 minutes, until the raw sharp smell softens and the oil begins to separate at the edges.
+ Show details− Hide details
Ready when: Paste darkens slightly and oil shimmers at the edges
Tip: Add a splash of water if it begins to stick.
6
Add the tomatoes
- Stir in the tomatoes, sugar and salt.
- Raise the heat to medium-high and bring to a lively bubble, stirring, about 4 minutes.
+ Show details− Hide details
Ready when: Tomatoes release juice and the mixture bubbles all over
7
Simmer until jammy
- Reduce the heat to low and simmer uncovered for 35–40 minutes, stirring every 5 minutes and more often toward the end.
- Mash any large chunks against the pan side.
+ Show details− Hide details
Ready when: A spoon dragged across the bottom leaves a trail that holds for 2 seconds, and oil gleams on the surface; the volume is reduced by about half
Tip: It thickens more as it cools, so stop when it is slightly looser than you want.
8
Taste and adjust
- Taste the chutney.
- Add a pinch more salt, or a teaspoon of sugar if too sharp.
- Simmer 1 more minute if you adjusted it.
+ Show details− Hide details
Ready when: Balance of hot, tangy, sweet and salty, with mustard heat at the end
Tip: The flavors mellow after a day, so slightly bold now is fine.
9
Jar and cool
- Spoon the hot chutney into the clean jars, leaving ½ inch (1 cm) headspace.
- Wipe the rims and let cool uncovered to room temperature, about 30 minutes, then cap and refrigerate.
+ Show details− Hide details
Ready when: Jars are no longer warm to the touch
Tip: For best flavor, rest 24 hours in the fridge before serving.

Good to know

Tips

Use fresh mustard seeds; old ones lose pungency.
Keep the heat low for the long simmer so the bottom doesn't scorch.
Serve at room temperature for the best flavor; it's strongest with fried snacks, grilled fish and sharp cheese.
Wear gloves when chopping chilies if you have sensitive skin.

Make ahead

"Make up to 1 week ahead; the flavor improves after resting 24 hours in the fridge."

Storage & reheating

"Refrigerator: up to 3 weeks in a clean, sealed jar; always use a clean spoon. Freezer: up to 3 months in freezer-safe containers with ½ inch headspace; thaw overnight in the fridge. Room temperature: serve for up to 2 hours. This is a refrigerator chutney and is not shelf-stable."

Substitutions

mustard oil or neutral oil → Avocado, sunflower or canola oil. Milder and less pungent but still delicious.
Kashmiri chili powder → Paprika with a pinch of cayenne. Use 2 tsp paprika plus ¼ tsp cayenne for similar color and heat.
white wine vinegar or distilled white vinegar → Apple cider vinegar. Slightly fruitier; use the same amount.
granulated sugar → Jaggery or light brown sugar. Adds a caramel note; use the same weight.