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Variation KASUNDI - Spicy Indian Chutney



2 jar(s)

Variation KASUNDI - Spicy Indian Chutney

  • 100 g Cider Vinegar
  • 1/2 level tablespoon Mustard seeds
  • 5 cloves garlic
  • 60 g ginger
  • 10 g oil
  • 1 level tablespoons salt
  • 1/2 teaspoon coriander seeds
  • 1 1/2 teaspoon Cround Cumin
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon garam masala
  • 1 onion, cut in 1/4's
  • 4 Chillies (deseeded) or if you like it spicy spicy leave seeds, roughly chopped
  • 5 tomato, cut in 1/4's
  • 1 tablespoon brown sugar
  • 2 whole cloves
  • 2 Granny Smith Apples (peeled), cut in 1/4's
  • 1 eggplant, diced

Recipe's preparation

  1. Add Cider Vinegar & Mustard Seeds to TM bowl. Cook for 2mins Veroma sp2, put aside.
  2. Place Garlic & Ginger in TM bowl. Chop for 5secs sp7.
  3. Add Oil and saute for 2mins Veroma sp1.
  4. Add Coriander Seeds, Ground Cumin, Tumeric, Cumin Seeds, Garam Masala. Mix for 5secs sp7.
  5. Add Mustard Seed mix (from first step), Onion, Chilli's, Tomato, Brown Sugar, Cloves, Apples and Eggplant. Mix for 2secs sp5. Stir and repeat twice.
  6. Cook for 45mins 90 degrees Counter-clockwise operation sp2 - unitl thick.

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I modified an existing recipe (thanks Tanya.Moy) to include eggplant that I had to use up. So glad I chose this recipe as it's delicious! This recipe made 2 x 375gm jars and a snap-lock bag to put in the freezer.
Serve with eggs for a spicy kick, on burgers or over steak/fish/chicken. Also delicious as a sauce on pizza or stir it through pasta!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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