As I am a big fan of Kasundi, I tried to make a different version from my previous recipe, this time using aubergines and baby peperoni.

• 600 gr baby tomatoes
• 300 baby peperoni
• 2 young, purple aubergines
• 5 purple and white aubergines ( you can also use only the purple ones, 4 in all then)
• a bunch of spring onions
• 1 Spanish onion
• fresh coriander
• 1 organic lemon

• in a little olive oil, gently fry
• 1 tablespoon nigella seeds
• 1 tablespoon turmeric
• 1 1/2 tablespoon ground cumin
• 1 tablespoon brown mustard seeds
• 1 tablespoon ground coriander
• 3 cloves
• then add 250 ml cider vinegar
• 120 gr brown sugar
• cook for about 10 minutes

• in your food processor, chop
• 6 garlic cloves
• a piece of fresh ginger ( about 120 gr)
• a piece of fresh turmeric ( about 40 gr)
• 3 whole chillies
• add them to the spice mix and cook for an other 15 minutes, stirring from time to time

• roughly dice the aubergines, Spanish onion, spring onions
• with a potato peeler, peel off the skin of the lemon add this to the vegetables
• mix them to the spice mix and cook for about 20 minutes, stirring from time to time
• add the baby peperoni and tomatoes
• cook for another 40 minutes
• add salt and pepper to taste
• chop the coriander and mix it through, with the juice of the lemon

• pour the Kasundi into airtight glasses and refrigerate
• it keeps up to two weeks in the fridge