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Plum kasundi (Indian spiced chutney)

Nici Wickes' mum has taken the kasundi recipe from Nici's second cookbook Cook, Eat, Enjoy and made it with plums instead of tomatoes. It’s a fabulous staple to have on hand in the pantry
Plum kasundi (Indian spiced chutney)
5 cup
2H

Ingredients

Method

1.In a large pot, heat the oil and add the mustard and cumin seeds until they pop. Reduce the heat and add the remaining ingredients. Give it a decent stir and simmer, uncovered, about 1½ to 2 hours, stirring regularly or until lovely and thick. Pour into hot, sterilised jars and seal.
  • Makes 5-6 cups approx. – Nici’s mum says: ‘When I first read Nici’s original recipe for kasundi, I thought the amount of chilli was excessive, but it really isn’t as the sugar tempers the heat of it. It can even take more if you like!’
Note

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