Jacican green tomato kasoundi recipe cover

I use green tomatoes to make my kasoundi a little bit different.

For this recipe, I grow my own green tomatoes and use the green tomato you end up with at the end of the season.

You will need to grow green tomatoes yourself, or if you know a commercial tomato grower (one who sells from the farm gate), you might be able to buy some green tomatoes to use in this recipe.

You can make Kasoundi with red tomatoes if you like, but I offer no guarantees that the recipe will work as I have only ever used green.



  • 125 grams fresh ginger peeled and chopped
  • 65 grams garlic, peeled and chopped
  • 30 grams green chillies, deseeded and chopped
  • 25 ml vinegar
  • 125 ml vegetable oil (I use grapeseed)
  • 45 grams Black Mustard Seeds
  • 15 grams Turmeric
  • 45 grams Cumin
  • 1 kg Green Tomatoes, peeled and chopped
  • 250 ml vinegar, extra
  • 125 grams brown sugar
  • 25 grams salt

Jacican green tomato kasoundi recipe ingredients 2


Clean and roughly chop the tomatoes. Place in a saucepan and cook down until soft enough to run through the mouli. Puree and set aside.

Mince ginger, garlic and chillies with 25 ml of vinegar in the food processor to make a paste

Jacican green tomato kasoundi recipe make ginger garlic paste in food processor 

Jacican green tomato kasoundi recipe make ginger garlic paste

Heat oil until very hot in a heavy-based pan, then cook off mustard seeds, turmeric and cumin, until aromas lift off the pan. Add ginger paste and cook for a further 5 minutes.

Jacican green tomato kasoundi recipe adding turmeric

Jacican green tomato kasoundi recipe adding ginger paste

Jacican green tomato kasoundi recipe cooking spice

Add tomatoes, 250ml extra vinegar, sugar and salt, then simmer until the oil floats to the top. This took about ½ an hour for this quantity.

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Jacican green tomato kasoundi recipe

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Acknowledgment of country

Hello, I’m Jaci Hicken, from the lands of the Brataualung clan, which is where I’ve spent most of my life.

I would like to acknowledge all of us here today to cook together and share a meal.

I love sharing my dream of growing the food this country has to offer and share it with you.

The traditional place that we come together today is on the lands Gunaikurnai people

And I’d like to pay my respects to our elders past, present, emerging leaders, along with all the young people in our community.

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