Eggplant kasundi

Why you should always have a jar of eggplant kasundi in your fridge

No Indian meal is complete without a chutney. Whether served to cool down a spicy curry or spice up a simple entree or dahl, chutneys star in every meal. And one of the tastiest versions of this condiment is eggplant kasundi chutney. What is kasundi? Also known as kashundi (also spelt kasundi), it’s a sauce or relish using fermented mustard and packed with tomatoes and/or eggplant simmered in spices and chilli until soft and jammy. This eggplant relish or brinjal kasundi (brinjal being one of the many words for eggplant) is usually sweetened with jaggery, a type of brown sugar. Our version uses sugar-free maple syrup to balance the vinegar, resulting in a better-for-you flavour-filled condiment that’s also perfect for sandwiches or served with grilled meats and with scrambled eggs.

Our collection of recipes for dips and condiments and jams and preserves ideas are easy to whip up, will impress guests and also make great gifts. 

What goes into a kasundi relish?

Sweet, sour and spicy, this eggplant kasundi chutney recipe makes the most of late-season eggplant and tomatoes to give body to this tasty relish. India is one of the world’s largest producers of both these veggies, so it’s little wonder eggplant and tomatoes appear in many local dishes with tomatoes essential in adding sweetness to classic curries like vindaloo and palak paneer, while eggplant regularly appears in many easy curry recipes, as well as battered and fried to make pakoras. 

We use vine-ripened tomatoes in our recipe as tomatoes still attached to the vine are not only tastier but also have an extended shelf life. They are also higher in antioxidants and nutrients than tomatoes picked before they’re ripe. When it comes to choosing eggplants, go for ones that have firm taut skin free from blemishes or spots and feel heavy for their size. We use the classic Indian trio of turmeric, garam masala and cumin for spice, plus long red chillies for heat. We’ve removed the seeds from the chilli, but if you prefer a hotter relish you can leave them in. 

Tips for how to make eggplant chutney

The chutney needs to simmer for 40 minutes so it’s important to use a sturdy solid-base saucepan to keep the mixture from scorching. Sealing the eggplant before slow cooking enhances the flavour, so to do this, check the oil is hot before adding the eggplant. Stir well to make sure the eggplant is coated in the oil. Another key step to guarantee flavour is frying the spices before adding them to the pan to give them a flavour reboot. The most important step is to let the kasundi simmer away until thick and pulpy. The eggplant needs to be cooked until it collapses into the tomato mixture.

What can you serve kasundi with?

We simply serve our kasundi as a dip with pappadums, but it can be served with other Indian breads like garlic naan or homemade roti or used to spice up dahl. The pickle is also a great accompaniment to a ploughman’s lunch as well as scrambled eggs.