Franklin Road's Brinjal Kasundi is made using locally sourced ingredients - onion, garlic and ginger, eggplant. The spices are roasted and ground fresh for each batch and then the chutney is cooked slowly for a long time. If you can resist eating it with biscuits, cheese and a glass of wine, it is ideal for adding to pizza, stir fries and pasta, use as a marinade for chicken or spare ribs or a base for curries and sauces.
Hot has birds eye chillies with seeds which still allows you to enjoy the flavour of the kasundi with the heat coming through late on the back of the palate. If sambals are your thing, this is a good one for you.
Region: Orange, NSW
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