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Kasundi Recipe

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
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 .5 liters
Author Kyrstie Barcak - A Fresh Legacy


  • 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


  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.