Kasouni Recipe-Indian Style Zucchini Chutney
March 5, 2012
March 5, 2012
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.
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.
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.
Use this mouth-watering chutney with:
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.
[…] 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. […]
[…] reader you would know that I love to make preserves. One of the things I made last season was a Kasouni (Indian style zucchini chutney) that a friend gave me the recipe for. It is the perfect thing to use instead of a curry paste when […]
[…] alternate flavor (instead of the harissa and yoghurt) is to add 2 heaped tablespoons of my Kasouni – Indian Style Zucchini Chutney. Click on the link for the Kasouni recipe. A batch has a long self life so it is a great preserve […]
[…] Kasouni – Indian Style Zucchini Chutney […]
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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.
how do you convert grams of spices to tbs
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
What are the red pieces in the jars? I can’t see in the recipe anything red.
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).
Seems an awful of chilli flakes, mustard, cumin etc. How hot does it turn out as. Regards
It is alot John and yes it is hot. You only use a little at a time.
Hi Kyrstie,
Thank you for this recipe. This will be my first time making chutney. Could I replace the eggplant with capsicum?
Thanks.
Hi Jen, yes you can. I regularly switch ingredients based on what I have on hand. Just make use slightly more capsicum as it is not as bulky as eggplant and cut it as finely as you can. You may like to check my other similar recipe also. https://afreshlegacy.net/kasundi-recipe/ Enjoy
Hi Krystie,
Great! Thank you very much. I’ll try capsicum.