≡ Menu ≡ Menu

Kasouni Recipe-Indian Style Zucchini Chutney

Indian Style Zucchini Chutney

Kasouni - Indian Style Zucchini Chutney

I worked with Melanie some time ago, she passed this recipe onto me and gave me permission to share it. After filling my kitchen with the warm, intense smell of this chutney and then the taste – Wow! – I am thrilled that she did.

Melanie calls the recipe Kasouni. As I write this the spicy, warm, rich smell of the Kasouni is still wafting past me from the cooking this morning. I have been so enamoured with the smell that has pervaded my kitchen I collected some fresh tomatoes from my garden and used it for our lunch. Instead of Curried Tomatoes on toast I made Kasouni Tomatoes on Toast.

I tried to look up Kasouni to get some information about it’s origin but the closest thing I found was Kasundi. An Indian style chutney that uses similar ingredients so I think it may be of Indian origin, but I am not sure.

  • Preparation: 20 minutes
  • Cook time: approximately 1 hour
  • Makes: approximately 750 grams

I used zucchini (courgettes) and eggplant as I have a continuous supply of those in my garden at the moment. Melanie tells me that you can also use tomato, I will try adding that in the next batch I make.

Ingredients:

  • 125 grams of fresh ginger peeled and chopped
  • 65 grams of fresh garlic cloves, peeled and chopped
  • 60 grams of green chillis (adjust according to your tastes but it is supposed to be spicy)
  • 25 ml of malt vinegar
  • 125ml of sunflower or grapeseed oil
  • 45 grams of black mustard seeds (I used brown mustard seeds)
  • 15 grams of tumeric powder
  • 45 grams of cumin seed powder
  • 30 grams of dried chilli flakes
  • 225 mls extra of Malt Vinegar
  • 125 grams of brown sugar
  • 35 grams of salt
  • 700 grams of zucchini (courgettes) peeled and grated
  • 300 grams of eggplant  peeled and grated

Steps:

  1. Mince the ginger, garlic and chillis with 25 ml of the malt vinegar in a blender
  2. Heat the oil until it is very hot and then add the mustard, tumeric, cumin, and chilli flakes and stir for a few minutes. Be careful not to let it stick or burn
  3. Add the minced garlic, ginger and chilli and cook for another few minutes, again ensuring that it doesn’t stick or burn
  4. Add the remaining ingredients, stir and let it simmer gently for 1 hour
  5. It is ready when the oil rises to the top of the pot and the ingredients have thickened
  6. Pot into steralised jars and store in a cool dry spot. Refrigerate when opened

For detailed information on sterilizing jars for storage of Preserves review the USD Complete Guide to Home Canning (Guide 01).

**It is important that you ensure you use safe food preparation and storage techniques when preserving. You can find detailed information via the link to the USD Complete Guide to Home Canning.

Recipe Ideas:

Use this mouth-watering chutney with:

  • Garden fresh tomatoes, the zing and burst of flavor from the fresh tomatoes marries well with the sharpness of the chilli and the warmth of the other spices.
  • Cold roast meat
  • Cheese
  • As the base of a curry

Thank you for sharing your wonderful recipe Melanie.

I think this one is going to be like the Chilli Jam – it will not last long. After tasting this recipe I am smitten, I can not think of a better way to use up the excess zucchini and eggplants from my garden.

Kyrstie

 

 

 

Share this post: Facebooktwittergoogle_pluspinterest
Join me here: Facebooktwittergoogle_pluspinterestrssinstagram

Get a weekly delivery of Fresh content straight to your in-box.

{ 12 comments… add one }
  • Johanna March 5, 2012, 1:13 pm

    Hi Kyrstie, this looks like a delicous relish! My mother and grandmother used to make relish all the time from their gardens so I am therefore a big fan of all things relish. They are so good on indian curries and on cold meat sandwiches as you say! I will be sure to make this one! Thank you and happy blogging.

  • Joan September 30, 2012, 8:50 am

    how do you convert grams of spices to tbs

    • Kyrstie September 30, 2012, 1:25 pm

      Hi Joan, I use scales when making this recipe but the (dry) spices are approximately 1 tablespoon equals 10-12 grams (depending on the spice). The fresh ingredients I will have to make a note to measure next time I make it, which won’t be until my eggplants, tomatoes and zucchinis are producing in summer sometime. I will update the recipe with both lots of measurement then. Regards, Kyrstie

  • Grace February 5, 2015, 9:55 am

    What are the red pieces in the jars? I can’t see in the recipe anything red.

    • Kyrstie Barcak February 5, 2015, 9:57 am

      Hi Grace, it is red from the chilli flakes and a few of my fresh chillis were red that I used also (eg: not all were green).

  • john barfoot August 28, 2016, 12:10 am

    Seems an awful of chilli flakes, mustard, cumin etc. How hot does it turn out as. Regards

    • Kyrstie Barcak August 28, 2016, 5:34 pm

      It is alot John and yes it is hot. You only use a little at a time.

Leave a Comment

int(1658)