Pickling & Relishes

Tomato Red Pepper Kasundi

Pickling & Relishes

Tomato Red Pepper Kasundi

Kasundi is a traditional Indian relish-like sauce the leans heavily on spices for its extraordinary and intense flavor. Try Ball®’s Tomato Red Pepper Kasundi recipe as a cooking sauce with curries, use it as a marinade for chicken, or even stir a spoonful into sour cream for a delicious chip dip!


4 Pint Jars (16oz)


2 Hours

Processing Time:

20 Minutes


5 pounds tomatoes, roughly chopped

1 Tbsp salt

3 red bell peppers

1 large onion, small diced

6 garlic cloves, chopped

6 Thai or other small chilies, seeded and chopped

3 inch piece fresh ginger, grated

¼ cup brown or black mustard seeds

3 tsp turmeric

2 Tbsp. cumin seeds

2 tsp. ground black pepper

¾ cup apple cider vinegar (at least 5% acidity)

¾ cup malt vinegar

1 ½ cups brown sugar

Water Bath Canning



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Pre-heat broiler. Toss chopped tomatoes with salt and set aside.

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Broil whole bell peppers turning every few minutes, until skins are charred. Remove peppers to a bowl and cover with plastic wrap, let rest 15 minutes or until skins easily peel off. Seed and chop peppers.

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Toast black mustard seeds, cumin seeds, black pepper and turmeric in a small skillet for 2 minutes over low heat, until fragrant.

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Combine chili peppers, garlic, ginger and spices in the bowl of a food processor and pulse a few times to puree. Add a tablespoon of the vinegar to loosen if paste is too thick.

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Heat vinegars and sugar in a large pot over medium heat, add pureed seasonings and bring to a simmer. Add onions and red peppers. Strain tomatoes and add to seasonings in pot. Simmer, stirring frequently until all tomato liquid has evaporated and the kasundi is thick, between 60 and 90 minutes.

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To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

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Prepare boiling water canner while kasundi is cooking. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.


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Ladle hot kasundi into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Pairs well with: Rice and Pappadum