Kasouni Recipe-Indian Style Zucchini Chutney
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.
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