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.

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Kasundi Recipe

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Spicy Zucchini (Courgette) and Tomato Kasundi. Indian style chutney recipe for your excess Summer garden crop. Enjoy your harvest for months to come.

Course: Preserves

Cuisine: Indian

Keyword: chutney, home made, indian, preserve, spicy, zucchini

Servings: 1 .5 liters

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

• 1 kg zucchini
• 500 grams tomatoes
• 50 grams fresh chilli about 6 - chopped finely
• 1 1/2 teaspoon turmeric
• 2 tablespoons mustard seeds
• 2 tablespoons cumin powder
• 1 tablespoon ground coriander
• 1/2 teaspoon chilli flakes
• 1 tablespoon salt
• 2 heads garlic
• 35 grams fresh ginger - grated
• 1 onion - finely chopped
• 1 cup brown sugar
• 250 ml malt vinegar
• 100 ml oil

Instructions

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.

Recipe Notes

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?

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

• End of Summer Chutney (via Bizzy Lizzy’s Good Things)
• Zucchini Rolls
• Zucchini Cake
• Zucchini and Pumpkin Dip
• Zucchini and Carrot Muffins
• Summer Salad
• Zucchini and Pumpkin Risotto

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.