Indian Eggplant Kasundi
This is our all-time favourite Cornersmith relish. We serve this with poached eggs, curries, rice dishes, grilled vegetables and meats. It gets better over time so if you can, let it sit for at least a week before you eat it.
Makes 4 x 250ml jars.
Ingredients 12
1 kg eggplants
1⁄2 cup vegetable oil, for coating eggplants
3 onions, large, thinly sliced
2 tbsp vegetable oil, for frying
1 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
1 tsp chilli flakes
2 tsp salt
4 cloves garlic, minced
60 g ginger, grated
1 1⁄2 cups red wine vinegar
2⁄3 cup caster sugar
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 8
Preheat the oven to 200°C. Prick all over with a fork then rub with the until evenly coated, then place on a baking tray.
Roast in the oven for 30 minutes, or until are tender. Remove from the oven and set aside to cool slightly.
While the are roasting, thinly slice the . Heat the in a large frying pan or preserving pan over medium heat, and sauté for 8-10 minutes until soft and sweet. Meanwhile, mince the and grate the .
Add the , , , , , and . Sauté for 1-2 minutes until fragrant.
Remove the stalks then roughly chop the , skins and all, and add them to the pan, along with , and . Cook for 20 minutes, until thick and glossy.
Transfer to a clean jar while hot, then once cool store in the fridge for up to 3 months. Alternatively, follow the sterilising and heat processing instructions below for longer storage.
To Sterlise Your Jars
Give your and lids a hot soapy wash and a good rinse, or put them through the dishwasher. Put jars into a low oven (110°C) for 15 minutes. Boil the lids for 5 minutes in a small saucepan, then let air dry. Take hot sterilised jars out of the oven and carefully fill jars with hot chutney. Remove any air bubbles and seal immediately. Cool on the bench top and then store in a cool, dark place for up to 6 months.
To Heat Process
To heat process your jars so you can store them in the pantry, get the biggest pan you have, such as a stockpot, and put it on the stovetop. Lay a folded tea towel in the bottom of the pan, then sit your filled, lidded jars on the tea towel. Make sure your lids aren’t on too tight! Pour in enough warm water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat and simmer for 15 minutes Carefully remove the hot jars from the water using preserving clamps or a very thick cloth. Line your jars up on the bench top and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. These jars can be safely stored in the pantry for up to 2 years. If you have concerns about the seal of any of your jars, store them in the fridge and use their contents within a few months.
