Enjoy eggplant, year-round…
An Indian-inspired chutney of sorts, this kasundi is incredibly versatile. Use it as a base for a range of meals, spread it on sandwiches, or simply enjoy on a grazing board with some cheese and lavosh.
Ingredients
- 2 large eggplants (~500g)
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1.2kg tomatoes
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4 tsp salt
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1 cup oil
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1/4 cup yellow mustard seeds
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2 tbsp coriander seeds
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2 tbsp cumin seeds
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100g garlic, minced
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100g ginger, minced
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1 tbsp chilli flakes
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1 cup malt vinegar
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500g sugar
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1/4 cup tamarind paste
Method
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Dice eggplant into 5mm pieces and salt – set aside for 30 minutes.
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Heat oil in a medium pot, then add your mustard seeds. Once ‘popping’, add your remaining spices to cook for 2 minutes.
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Add garlic and ginger, and cook for another 4 minutes longer.
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Back to the eggplant – don’t pat it or rinse! Add it into your mixture on the stove and cook for around 4 minutes.
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Add in your tomatoes, vinegar, sugar and tamarind – and simmer for 1.5 hours, stirring occasionally.
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You will be left with a medium-thick chutney that will have reduced by half.
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Bottle in sterilised jars and store for six to 12 months.
