Plum kasundi (Indian spiced chutney)

Nici Wickes' mum has taken the kasundi recipe from Nici's second cookbook Cook, Eat, Enjoy and made it with plums instead of tomatoes. It’s a fabulous staple to have on hand in the pantry

By Nici Wickes
  • 2 hrs cooking
  • Makes 5 cup
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  • 3/4 cup vegetable oil
  • 1/4 cup each black mustard seeds and cumin seeds
  • 200 gram fresh ginger, grated
  • 100 gram garlic, chopped
  • 2.5 kilogram plums, chopped
  • 400 gram sugar
  • 2 tablespoon turmeric
  • 3 tablespoon chilli powder
  • 500 millilitre malt vinegar
  • 2 tablespoon ground coriander
  • 3 tablespoon salt


  • 1
    In a large pot, heat the oil and add the mustard and cumin seeds until they pop. Reduce the heat and add the remaining ingredients. Give it a decent stir and simmer, uncovered, about 1½ to 2 hours, stirring regularly or until lovely and thick. Pour into hot, sterilised jars and seal.


  • Makes 5-6 cups approx. - Nici's mum says: 'When I first read Nici’s original recipe for kasundi, I thought the amount of chilli was excessive, but it really isn’t as the sugar tempers the heat of it. It can even take more if you like!'

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