Kasundi…Its a new obsession of mine!

Done well, its a slightly oily and rich Indian chutney, with flavours synonymous with Indian cuisine. We’re talking cumin, chilli, garlic, onion…mixed with eggplant and/or tomato as a base. This recipe uses roasted tomatoes and eggplant, but there are other variations with just tomato, which I’m yet to venture into, but look very appetising! Have a crack, and see what you think…

I use…

1 kg oven roasted tomatoes

500g eggplant, cubed

1/2 cup vegetable oil

1 large brown onion

6 jalapeños

2 tbsp grated ginger

4 cloves garlic

2 tbsp mustard seeds

2 tbsp ground cumin seeds

1 tbsp ground coriander seeds

1&1/2 tbsp paprika

3 tsp cayenne (depending on heat desire, can omit)

3 tsp turmeric

2 tsp salt

1 tsp cracked pepper

1/3 cup lightly packed brown sugar

2/3 cup malt or cider vinegar

 

and then…

Firstly, halve the tomatoes and put in a roasting dish lined with baking paper. Season liberally with S&P and throw into a hot oven at 180C for half an hour to an hour, depending on you time constraints. While thats happening, wash your jars. Once the tomatoes are out of the oven, turn the oven down to 80C and throw in the jars.

Once the tomatoes are nearing the end of their time in the hotbox, cube up the eggplant and fry in 1/4 cup smoking-hot vegetable oil in a deep, heavy-based pot for about 5 minutes until they’re browned on all sides. Probably best doing it in a few batches. Remove to a bowl. Reduce the heat and throw in the diced onions with a dash more oil. Simmer until tender – don’t burn!

While thats happening, heat a separate fry pan and throw in all of the dry spices (mustard seed, coriander, cumin, turmeric, paprika, cayenne, salt and pepper) and fry for 30 seconds to 1 minute or until the mustard seeds start to pop and the spices are smelling delicious and fragrant – don’t burn! Take the fry pan off the heat and allow to cool for a few minutes. Then load the spices into a food processor or blender and…blend. derr… Add the vinegar as required to make a nice paste. Feel free to add a bit of water if its too dry.

Once the onions are translucent, throw the ginger, garlic and sliced jalapeños in – fry for 2 minutes. then in with the paste. Fry off for a further minute or so, then in with the roasted tomatoes, eggplant and brown sugar. Simmer with the lid on for about an hour or so for the flavours to develop, then take the lid off for another 30 min to an hour until it looks nice and pulpy and thick.

Spoon into the clean, warm jars. Invert jars for 2 minutes to sterilise the lids. Don’t forget to turn them up the right way, label, date and store for a week before devouring with cheeses, in sandwiches, on meats…you can even rub it in your beard and run around naked under the full moon at night if you like – it’s just that versatile!

Enjoy.