Zucchini Kasundi
My latest pickle-condiment addiction is this contemporary version of a traditional Bengali mustard relish. Use it as a spicy side kick to a daal, curry, rice, or 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 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 sun set, 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 chilli aid digestive fire and boost internal heat to boost 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 colour and milder, slightly smoky flavour)
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 are cooked to your liking and the oil begins to float to the top
store
Bottle into hot clean, sterilised jars (hot water and mild detergent wash then place in the over at 150 deg for 20 mins)
Will keep for well over a year…but unlikely to last that long!
