Zucchini Kasundi
My latest pickle-condiment addiction is this contemporary version of a traditional Bengali mustard relish. Use it as a spicy sidekick to a daal, curry, rice, or a salad dish, as a sandwich super taste upgrade, atop nut butter on toast (not for everyone but delicious!), or as a base for a slow-cooked curry using coconut milk, or stock.
Kasundi was originally used as a type of ritualistic fermented mustard seed ‘achar’ (chutney/pickle) and represented the fruits of the mustard harvest. This queen of pickles can remain edible for up to 20 years if stored in the right conditions! Mustard was pickled before the monsoons arrived, using dry, ground mustard, with or without various seasonal fruits or vegetables, and called a Kasundi.
Sometimes referred to as an Indian-spiced ketchup, Kasundi has spread outside Bengal, across India and into Asia-Pacific countries, each adding their own take, fruit, or vegetable to this yummy and versatile preserve. Whilst the Bengali version is mainly mustard seed, eggplant Kasundi is popular in Australia, and tomato Kasundi is more popular in New Zealand. The recipe below can be used with almost any fruit or vegetable and is a great way to create a long-lasting preserve that has health and digestive benefits.
I’ve made it with Zucchini in the autumn, Feijoa in winter, and have tasted peach, tomato, and eggplant versions – all of which are delicious in their own ways.
Health benefits
Kasundi spices each have powerful immune-boosting properties, ideal to introduce as the summer season melds into autumn, with cooler, darker mornings and earlier sunsets, meaning our vitamin D exposure naturally declines.
- Turmeric, mustard seeds, and vinegar boost immunity and digestion
- Turmeric and garlic also have anti-inflammatory properties that help to improve our defense against infection and disease
- Warming spices like mustard, ginger, cumin, and chili aid digestive fire and boost internal heat to increase metabolism and absorption of nutrients from our foods
Recipe
Per 2kg of Zucchini – prepare as chunks, 1/4 slices, or more finely chopped if you prefer a smoother relish:
- 250g grated fresh ginger
- 125g chopped/crushed garlic
- 60g fresh chillies (this is quite spicy & can be moderated, or amplified according to your taste)
- 500ml vinegar (I like a 2:1 ratio of white to apple cider vinegar – nut a malt vinegar can be used)
- 100ml good quality oil (mild to extra virgin olive oil, natural sesame oil is great for vata, or mustard oil to boost pitta)
- 30g ground turmeric
- 90g ground cumin
- 60g ground chilli powder (again pick your heat – I use a hot chilli, whereas Kashmiri chilli powder gives a beautiful deep red color and milder, slightly smoky flavor)
- 60g fine Himalayan salt
- 125g soft brown sugar
- 90g black mustard seeds
Method
- Blitz ginger, garlic, chillies, and 50ml or so vinegar in a blender/nutri-bullet to create a paste.
- Dry fry mustard seeds until they start to jump or pop.
- Add oil.
- Add dry spices, mixing to a paste.
- Add zucchini and coat with spices.
- Add vinegar and sugar.
- Bring to the boil, then reduce to simmer for 45 mins, until the zucchini is cooked to your liking and the oil begins to float to the top.
Store
- Bottle into hot, clean, sterilized jars (hot water and mild detergent wash then place in the oven at 150°C for 20 mins).
- Will keep for well over a year… but unlikely to last that long!
As a curry base
- Saute chopped or sliced onion until translucent.
- Add a cup of Kasundi.
- Once fragrant, add your chosen vegetable(s), tempeh, bean, or other protein.
- Coat with spice paste.
- Add 1 cup of coconut cream and 1-2 cups of stock to your desired thickness.
- OR chopped fresh, or tinned tomatoes + stock as above.
- Simmer until veggies are tender.
- Serve with rice, roti, or both.
