Eggplant Kasundi

eggplant kasundi || cityhippyfarmgirl

Four jars were sitting on the kitchen bench top, still piping hot and whispering to me of dishes that they could accompany.

Eggs on sourdough was a given.

Jazzed up fried rice a sure thing.

Hoppers seemed sensible,

and there might even be a little bit of roast chicken action.

Eggplant Kasundi was like that, a versatile little pickle that just brought its own little party to the dinner table. I had only discovered it last year, and celebrated the fact by slapping that stuff on everything that was mouth destined.

An easy, seasonal eggplant pickle that can be teamed up with pretty much anything.

How about you, have you any tiny food obsessions at the moment? Are you pickling anything from the season? What’s your favourite go to eggplant dish?

eggplant kasundi || cityhippyfarmgirl

I didn’t add chilli to this one as my smallest was keen on eating it by the spoonful but if you like your pickles on the feisty side I would say drop a few of your favourite hot reds in. 

Eggplant Kasundi

12 finger eggplants (brinjals)

5 tomatoes

2 medium onions

1 head of garlic

1 knob of fresh ginger

1 1/2 tbsp mustard seeds

1 1/2 tbsp cumin

1 1/2 tbsp coriander

4 tbsp vegetable oil

1 1/2 cups raw sugar

250 mls apple cider vinegar

2 tsp salt

2 tbsp balsamic vinegar

In a large pot add the ginger, garlic, onion and oil. Cook it up, stirring continuously over a medium heat, add your spices and continue to stir until it smells amazing. Add diced eggplants and diced fresh tomatoes. Continue stirring intermittently, pop the lid on and let the mixture cook down a little further, (you want the eggplant to be soft and cooked through.) Add the apple cider vinegar, balsamic vinegar, sugar and salt, continue cooking (stirring occasionally) over a low heat for approximately 45 minutes or until mixture thickens and comes together.

Pour hot mixture into sterilised jars.

 

 

 

 

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32 thoughts on “Eggplant Kasundi

  1. Holy smoke Brydie, that sounds divine! Not only do I feel the urgent need to make it today, but how would you feel if I made some up for the next Five Dock City Farm? I would call it Brydie’s Eggplant Kasundi and have little cards (do you have any business cards?) next to it with your website so people can find the recipe for themselves. Let me know if you are ok with this – I will totally understand if you’d prefer not – I still get to cook it for myself ☺️ Kx

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  2. I haven’t heard of eggplant kasundi but after reading through the ingredient list I know I would love this. There must be great flavour from the apple cider vinegar. It sounds like it would be excellent with roast chicken xx

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  3. For some reason, my eggplants refused, point blank, to cooperate this year, even though it’s been an incredibly hot summer for us here in Tassie. That means that in order to make this unctuous condiment full of spicy delicious promise, I would have to pay $8 each for small eggplants at the grocery store. Not going to happen. As soon as I can get back in the homegrown eggplant money, I am on this like a tick on a dog Ms C. Thank you for sharing this sterling recipe with us all 🙂

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    • Next year I’m hoping to grow some too Ms Narf…and that would be just a little bit (insert high pitched squeal) exciting. If you were a little closer I’d show you around my growing plans for the backyard. I’ve decided I have a lot of plant love to give. More…must have more!

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      • You can never have enough plant love Ms C. I am grooving with Mr Eric Toensmeier and his pals in book form at the moment. Awesome info for our kind of climate.

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  4. Gorgeous photos and a lovely looking kasundi Brydie. I make something quite similar to this using excess zucchinis and it is delicious on almost everything. Happy Sunday x PS pardon my ignorance but what are hoppers?

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  5. This recipe sounds delish. I will have to try it this year as I’m on my last jar of my eggplant pickle from last year. I make a similar version of this – a Brinjal sambal. Recipe from a fabulous cookbook called the Ceylon Daily News Cook Book. My Sri-Lankan grandfather ordered a copy for me, all the way from Sri-Lanka (after I mentioned I missed using my mother’s). So yummy with all of the things!

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  6. Sounds (and looks) delicious Brydie. I’ve yet to harvest an eggplant, but as I am the only one here who eats them (and I accordingly only stuck one plant in the ground this summer) I would like to give this a go. My favourite local chef is a bit of an eggplant kasundi fan and I inevitably find myself eating it on our annual date night. This week I have been busy bottling nectarines and plums (24 jars!) and fulfilling my fantasy of stocking our cellar with a homegrown harvest. We are drowning in stone fruit! xx

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    • That is a beautiful fantasy and one that I wholeheartedly support. I actually, could do it now. There is an undergoundy housey bit that could take 50 bottles of summer fruit or so… Now I just need to produce the goods.
      And yes, to an annual date night. I should organise that.

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  7. Sounds lovely Brydie! I’d love to try pickling but just haven’t yet… although I did make preserved lemons and they actually seemed to work! I mostly use eggplant in Ratatouille… we love Ratatouille!

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  8. What a good way to use them up; a delicious relish for cheese and bread. Haha I forgot that Hoppers were those savoury pancake thingys I ate alot of as a vegetarian. I have two big eggplants I usually turn in to dip or roasted salad but I’m going to try Vegiemama’s roasted eggplant chips coated in polenta.

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  9. Your tasty recipe has me missing the vegetable garden that I had in New Hampshire. Loved those little eggplants, haven’t seen any in the markets here in Florida.

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  10. A great way to close flavors of the season in a jar 🙂 I see Eggplant Kasundi, for example, in addition to healthy, whole grain groats as dinner on cold days – is sure to add a healthy energy throughout the day

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  11. Pingback: Keeping it real | cityhippyfarmgirl

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