Indian Spiced Tomato Kasundi Chutney

Firstly, chop the tomatoes, onions, chillies, garlic, and ginger. Remember, the size of the pieces will determine the texture of your kasundi; I usually go for a medium-fine chop for a balance in texture.

In a large stainless-steel saucepan, combine the chopped ingredients, vinegar, sugar, and salt. I've found that using a non-reactive saucepan like stainless steel or enamel is crucial as the acidity in the tomatoes and vinegar can react with traditional metal pans, ultimately altering the taste of the kasundi.

Bring the mixture to a boil over medium-high heat, stirring continuously until the sugar fully dissolves. This step ensures your kasundi gets an evenly distributed sweetness.

Once it starts boiling, reduce the heat to medium-low, then add the mustard seeds, turmeric, and paprika. Making sure to add the spices after reducing the heat helps in retaining the full strength of their flavors.

Simmer the mixture for about 2-3 hours, stirring occasionally, until it thickens to a chutney-like consistency. The trick here is patience; it really does take time for that luscious kasundi texture to develop, so don't rush it.

While your kasundi simmers, you can use that time to sterilize your jars. Fill the jars and their lids with boiling water and let them sit for a few minutes, then drain and dry them properly. This will ensure your kasundi preserves well and stays fresh for longer.

Once your kasundi is ready and has reached your desired thickness, spoon it hot into the sterilized jars and seal the jars while still hot. Remember, the chutney will continue to thicken as it cools, so if it seems a bit runny, don't worry, it will thicken up later.

Allow the jars to cool completely on a wire rack before storing them. The kasundi will be ready to eat after 2 weeks, but it will develop a deeper, more mature flavor if you allow it to sit for a couple of months.