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Kasundi Recipe

Zucchini and Tomato Kasundi



On of the things I love most about my Summer vegetable garden is the excess of zucchini, tomato, capsicum and eggplants. I like to have them as a regular feature on the dinner table over the warm months. I love the reduced need to shop for groceries. I also enjoy creating preserves and recipes that allow us to enjoy the fruits (or vegetables) of our labor for months to come.  

When I first started dabbling in preserving my friend Melanie shared this Zucchini Kasouni recipe with me. This is Version 2 of the recipe, my version.  

With an abundance of zucchini being produced in my garden at the moment I have been looking for ways to use them up. First up for this year was Zucchini and Haloumi Fritters.  Next is this Kasundi recipe. It is spicy, there is no tip-toeing around that, it is supposed to be spicy. This version is a little less bitey than the previous version. Enjoy it as a side with baked potatoes or vegetables, on burgers, in a curry, a little with a cheese platter is also fabulous.  It also works well served with cold roast meats, frittata or plain quiche. I am sure you will create your own uses for it.

Kasundi Recipe
Prep time
Cook time
Total time
Spicy Zucchini (Courgette) and Tomato Kasundi. Indian style chutney recipe for your excess Summer garden crop. Enjoy your harvest for months to come.
Recipe type: Preserves
Cuisine: Indian
Serves: 1.5 liters
  • 1 kg zucchini
  • 500 grams tomatoes
  • 50 grams fresh chilli (about 6) - chopped finely
  • 1 and ½ teaspoons tumeric
  • 2 tablespoons mustard seeds
  • 2 tablespoons cumin powder
  • 1 tablespoon ground coriander
  • ½ teaspoon chilli flakes
  • 1 tablespoon salt
  • 2 garlic heads
  • 35 grams fresh ginger - grated
  • 1 onion - finely chopped
  • 1 cup brown sugar
  • 250 ml malt vinegar
  • 100 ml oil
  1. Add a little of the oil to a large preserving pan
  2. Add the spices to the pan and heat for a couple of minutes until fragrant
  3. Add the garlic, ginger and onion and gently simmer until softened
  4. Add the remaining ingredients and bring to a low simmer
  5. Simmer for 1 hour, stirring occasionally to prevent the spices sticking to the bottom of the pot and burning
  6. Pot into steralised jars.
Store in a cool, dark location for 6 months.
As with any food stored for any period of time, ensure that all checks for spoilage are completed prior to consuming.

Do you have a zucchini excess in your garden this year?

zucchini flowers (1 of 1)

Here are some more recipes that you may enjoy that feature zucchini:

More zucchini recipes will be coming up soon, in the meantime I have an eggplant one to share as they are starting to produce beautifully in the garden also. 




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{ 7 comments… add one }
  • Tania @ The Cook's Pyjamas February 25, 2014, 11:07 am

    This post is so timely. I have just found another zucchini hiding in amongst the last of the tomato bushes this morning. Loving these zucchini ideas. Saves me having to find my own 🙂 Thanks.

  • Krista February 25, 2014, 1:53 pm

    Reading through the ingredients list has me salivating. 🙂 I too will have to take the heat down a notch so I don’t kill my hubs, but the rest sounds amazing. 🙂

  • Chantelle February 28, 2016, 7:27 pm

    YAY! Totally going to make this – I love chutney and found some overgrown zucchini in the garden that need to be used. Do you think I could use apple cider vinegar instead of malt? Or even just plain white vinegar? (I don’t have any malt vinegar – just seeing if I can avoid a trip to the supermarket.) No worries if you don’t know 🙂 Thanks.

    • Kyrstie Barcak February 28, 2016, 8:29 pm

      Hi Chantelle, yes you can absolutely substitute the vinegars with what ever you have on hand. Avoid the supermarket 🙂 The flavours alters a little but is still great. There is so much depth in the spices that you won’t notice the change.

      • Chantelle February 29, 2016, 11:57 am

        Great! Thank you 🙂

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