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Thirty five years ago I was given this Tomato Kasundi recipe by a fellow chef who was from Mauritius. This is his family recipe, which has been made for decades. The only change I have made is to reduce the amount of heat. They love their chillies in Mauritius.
Kasundi originates from Bengal in north -Eastern India. It’s a type of chutney in India.
Our Tomato Kasundi has a fabulous flavour profile, with yellow and black mustard seeds, curry leaf, turmeric, garlic, dried chilli, coriander, cumin, fresh ginger, tomatoes, and eggplant.
Kasundi loves grilled meats, sandwiches, breakfast eggs and bacon, even plain crusty buttered bread.
Thirty five years ago I was given this Tomato Kasundi recipe by a fellow chef who was from Mauritius. This is his family recipe, which has been made for decades. The only change I have made is to reduce the amount of heat. They love their chillies in Mauritius.
Kasundi originates from Bengal in north -Eastern India. It’s a type of chutney in India.
Our Tomato Kasundi has a fabulous flavour profile, with yellow and black mustard seeds, curry leaf, turmeric, garlic, dried chilli, coriander, cumin, fresh ginger, tomatoes, and eggplant.
Kasundi loves grilled meats, sandwiches, breakfast eggs and bacon, even plain crusty buttered bread.