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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.
Easy recipe idea using Tomato Kasundi.
Use 500g of diced chicken thighs or tenderloins, alternatively use 500g of peeled king prawns.
Dice a medium red onion, grate a thumb size piece of fresh ginger, chop a bunch of coriander, grate a lime and juice the lime, dice a medium red capsicum.
Oil a fry pan or wok.
Tip in the onion, ginger and capsicum, stir fry for 30 seconds, add chicken or prawns, stir fry for 2 minutes, add 1 × 400ml can of coconut milk, add 4 tablespoons of Kasundi and bring to low simmer.
Stir and add lime juice and zest, add Garum Seasoning or fish sauce, simmer another 2 minutes on very low heat.
Serve with Hokien noodles or steamed rice
Garnish with chopped coriander.
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.
Easy recipe idea using Tomato Kasundi.
Use 500g of diced chicken thighs or tenderloins, alternatively use 500g of peeled king prawns.
Dice a medium red onion, grate a thumb size piece of fresh ginger, chop a bunch of coriander, grate a lime and juice the lime, dice a medium red capsicum.
Oil a fry pan or wok.
Tip in the onion, ginger and capsicum, stir fry for 30 seconds, add chicken or prawns, stir fry for 2 minutes, add 1 × 400ml can of coconut milk, add 4 tablespoons of Kasundi and bring to low simmer.
Stir and add lime juice and zest, add Garum Seasoning or fish sauce, simmer another 2 minutes on very low heat.
Serve with Hokien noodles or steamed rice
Garnish with chopped coriander.
