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Tomato Kasoundi



1 litre(s)


  • 100 grams olive oil
  • 3 teaspoons ground turmeric
  • 4 teaspoons brown mustard seeds
  • 3 teaspoons whole cumin seeds
  • 2 teaspoons chilli powder
  • 4 tablespoons Minced Ginger
  • 2 tablespoons Minced garlic
  • 200 grams malt vinegar
  • 200 grams brown sugar
  • 1 tsp sea salt
  • 1000 g skinned tomatoes

Recipe's preparation

  1. 1. Place oil into mixing bowl and heat 2 min/Varoma/speed soft.


    2. Add mustard seeds, turmeric, cumin seeds and chilli powder and sauté 4 min/Varoma/speed 1.


    3. Add ginger, garlic and chop 3 sec/speed 7. Scrape down sides of bowl then sauté 3 min/Varoma/speed 1.


    4. Add all remaining ingredients and cook 60 min/100°C/speed 1 with MC removed and TM basket on mixing bowl lid.


    Set Kasoundi aside to cool and then bottle in sterilised jars.


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* May need up to a further 30mins longer of cooking time, depending on ripeness of tomatoes.* 1 tsp of chilli powder for a milder Kasoundi

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Yes it would depend on the

    Submitted by Gizmonet on 27. September 2015 - 18:13.

    Yes it would depend on the ripeness of your tomatoes. I love it myself and made another batch tonight. Definitely great for gifts. I always give a few bottles away tmrc_emoticons.)

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  • I have made this twice now

    Submitted by Sandybeach69 on 2. November 2014 - 16:17.

    I have made this twice now and have needed an extra 30mins on varoma to reduce down to relish consistency.  Great gifts for spice loving friends

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