Kasundi is an Indian-spiced condiment — think of it as a deeply aromatic, warmly spiced ketchup with serious depth. This version comes from chef Tim Graham of Travelle in Chicago, and it is built on two key techniques: toasting the spices first to unlock their full flavour, then cooking the sauce low and slow so that the cumin, coriander, turmeric, mustard seeds, and chilli can meld into something truly complex. Malt vinegar and dark brown sugar give it that sweet-sour backbone, while a fresh Thai chilli adds heat. Once cooked down, leave it chunky or blitz it smooth — either way, you will want to slather it on everything. Makes about 2 cups. Prep: 10 mins · Cook: 45 mins.

Ingredients

For the Kasundi

• ¼ cup plus 2 tablespoons sunflower oil
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon ground turmeric
• 2 teaspoons whole black mustard seeds
• 2 teaspoons chilli powder
• 3 tablespoons garlic, finely minced
• 1 Thai chilli pepper, finely chopped
• 2 tablespoons malt vinegar, plus ½ cup extra
• 1 x 28-ounce can crushed tomatoes
• ¼ cup dark brown sugar
• 1 teaspoon kosher salt

Instructions

• Warm the oil: In a medium skillet over medium-low heat, warm the sunflower oil until shimmering but not smoking.
• Toast the spices: Add the cumin, coriander, turmeric, mustard seeds, and chilli powder. Cook, stirring often, until the spices are deeply fragrant and the mustard seeds begin to pop, about 2–3 minutes. Do not rush this step — properly toasted spices are what give kasundi its extraordinary depth.
• Add garlic, chilli, and vinegar: Add the minced garlic, chopped Thai chilli, and the 2 tablespoons of malt vinegar. Cook, stirring, until the vinegar has fully evaporated and the pan is dry, about 4–5 minutes.
• Simmer low and slow: Add the crushed tomatoes, dark brown sugar, salt, and the remaining ½ cup of malt vinegar. Stir everything together well. Cook over low heat, stirring often with a rubber spatula, until the sauce has thickened considerably and turned a deep, dark colour, about 40–50 minutes.
• Cool and serve: Remove from the heat and allow to cool before serving. For a chunky relish-style kasundi, serve as is. For a smooth sauce, blitz with a blender or stick blender until silky. Serve with grilled meats, as a burger condiment, alongside cheese, or stirred through rice and lentils.

Recipe adapted from Tim Graham