Kasouni Recipe-Indian Style Zucchini Chutney
Indian Style Zucchini Chutney
Dry Spices
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.
The recipe I was given was for double the quantity I have outlined below. I had all of the ingredients but when I looked at the quantities of the spices required I realised I was short, so I made 1/2 the quantity (I made it as per the recipe quantities below).
I used zucchini 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.
Ginger, Chilli & Garlic
Simmer Ingredients for 1 Hour
So far I have eaten this mouth watering chutney with garden fresh tomatoes, the zing and burst of flavor from the fresh tomatoes married well with the sharpness of the chilli and the warmth of the other spices. I am looking forward to trying it with cold roast meat, or cheese and adding it to a lamb curry. An endless array of matches I can make in my kitchen.
Kasouni – Indian Style Zucchini Chutney
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 and will be made again very soon in a much larger batch. After tasting this recipe I am smitten, I can not think of a better way to use up excess zucchini and eggplant.
If you have heard of, or tried Kasouni I would love to hear from you! In the mean time I am going to chase up Melanie to see if she has any historical information on the recipe. One of her friends passed it on to her.
{ 1 comment… read it below or add one }
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.
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