This tomato kasundi goes back a while - a recipe passed on to Peter Nicholson by a Mauritian chef over 30 years ago. It was his family’s, made for generations. The only tweak? Dialling the heat back a touch - they don’t hold back on chilli in Mauritius.
Kasundi traces back to Bengal in north-eastern India - a punchy, spiced chutney with serious depth.
Nicholsons' leans into that: yellow and black mustard seeds, curry leaf, turmeric, garlic, dried chilli, coriander, cumin, fresh ginger, tomato, and eggplant. Big, layered flavour.
It’s made for grilled meats, sandwiches, eggs and bacon - or just a thick swipe on warm, buttered bread.
This tomato kasundi goes back a while - a recipe passed on to Peter Nicholson by a Mauritian chef over 30 years ago. It was his family’s, made for generations. The only tweak? Dialling the heat back a touch - they don’t hold back on chilli in Mauritius.
Kasundi traces back to Bengal in north-eastern India - a punchy, spiced chutney with serious depth.
Nicholsons' leans into that: yellow and black mustard seeds, curry leaf, turmeric, garlic, dried chilli, coriander, cumin, fresh ginger, tomato, and eggplant. Big, layered flavour.
It’s made for grilled meats, sandwiches, eggs and bacon - or just a thick swipe on warm, buttered bread.