Kasundi relish

serves Makes approx. 3 cups
difficulty moderate
prep time 20mins (approx.)
total time 2hrs (approx.)
main ingredient(s) , vinegar, ginger, chillies, mango, Spices

Conversion Calculator

It has a lovely chilli warmth and a depth of flavour thanks to mustard seeds and garlic. Adding a little mango or apple adds a fruity tartness.

Once you’ve got kasundi in the fridge, you’ll never want to be without it. Eat it with any barbecued meats, on fried eggs or slathered on a cheddar sandwich. It’s also nice with aged gruyere on toast or even spooned over steaming rice with a good dollop of yoghurt and a large handful of freshly picked herbs or cresses.


250 ml apple cider vinegar
1 1/2 tablespoons brown mustard seeds
120 grams ginger, peeled and chopped
8 cloves garlic, peeled
30 ml olive oil
1 tablespoon cumin seeds
1 tablespoon turmeric powder
1 tablespoon coriander seeds
2 tablespoons nigella seeds
4 cloves
1 teaspoon chilli powder
6 large fresh red chillies, split, deseeded and chopped
1 large brown onion, finely diced
2 x 400 gram tins crushed tomatoes
1 kg frozen mango cheeks, chopped, or 4 Granny Smith apples, peeled and quartered
125 grams brown sugar
30 grams salt


Warm the vinegar in a small saucepan and add the mustard seeds. Let sit for 15 minutes. Tip the vinegar and mustard seeds into a blender with the ginger and garlic and blend until quite smooth.

Heat the oil in a medium saucepan over high heat for 1 minute. Take off the heat for a moment, then add the cumin, turmeric, coriander, nigella, cloves and chilli powder. Fry for 20 seconds then add the mustard seed mix, chillies and onion. Bring to a simmer over a medium heat then add the tomato, mango or apple, sugar and salt.

Reduce heat to low and simmer gently for 1 hour, stirring occasionally, then pour into clean jars.

Comments & Reviews8

LisaH's picture
May 8, 2013

Hi Karen - do you prefer to use mango seeks or granny smith apples?

Pamela's picture
Jun 22, 2013

Hi Karen, Can I grind the coriander cumin and Nigella seeds instead of leaving them whole for the Kasundi

Team KM's picture
Team KM
Jun 25, 2013

Hi Pamela,

Stylistically, Karen likes to keep the spices whole, but she always encourages people to take her recipes and interpret them to suit their needs. If you would like to grind the seeds she recommends you toast them first, then add them to the medium saucepan when you add the mustard seed mix, chillies and onions.

Happy cooking...

Team KM

Marylicious's picture
Jul 9, 2013

Hi Karen,

Can I use fenugreek seeds instead of nigella seeds for the Kasundi?

FionaT's picture
Aug 22, 2013

Fantastic recipe, currently I have to make this about every fortnight; I have friends asking for more!

VE's picture
Sep 23, 2013

Hi Karen,

I am hoping you can help me, as I love Kasundi, but don't want to have to cook it too often.
I would like to use this recipe as my first attempt at water bath preserving as I have just purchased a Fowlers professional preserver. Would I need to make any adjustments to the recipe and cooking time? How long would I process it in the water bath for and at what temperature?

Thanks for any guidance you can give to a novice home preserver.

Team KM's picture
Team KM
Oct 3, 2013

Hi VE,

We had a quick chat with Karen and she's never used a professional preserver; whenever she cooks anything to be kept over a period of time she simply pops it into sterilised jars.

Karen stands by her published recipes, she makes sure to test them before she shares them. It would be difficult to advise on equipment she hasn't used before and, we hope you understand, she wouldn't feel comfortable providing a recipe for this bottling/jarring process without being able to test it for herself.

We'd love to hear how you go though, so be sure to keep us posted.

Happy cooking…

Team KM

curious cook's picture
curious cook
Nov 13, 2013

I have a question...is the salt quantity for this recipe really 30 grams? It seems a lot.

to comment on this recipe, register or sign in