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

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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 & Reviews10

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

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.

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.

Julie Emerson's picture
Julie Emerson
Feb 6, 2015

Hi Karen where can i see the replies to the questions from above replies.
Julie - especially re salt

lisahough's picture
Feb 14, 2015

What are Nigella seeds? I don't see that spelled out anywhere...

Toasted78's picture
May 22, 2015

Hi Karen, why bother inviting users to register and 'chat' with you if you can't be a*sed answering any of their questions? Your PR team should really sort this out ...

Di morts's picture
Di morts
Mar 12, 2016

What a beautiful recipe and oh so tasty. Another winner Karen

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