GOAN CUISINE - Eggplant Kasaundi | Spiced Eggplant Relish | 220g

The spiced eggplant relish that quietly upgrades everything

Kasaundi is India's answer to a great relish, and this one earns its place on the table. Goan Cuisine's Eggplant Kasaundi is a soft, savoury, gently spiced eggplant relish — the kind of jar you reach for with a cheese board, a cold-cut sandwich or a Sunday roast and suddenly the whole plate has depth. Proudly Australian made.

The flavour

Silky slow-cooked eggplant carries a warm, tangy spice blend with a savoury-sweet edge and just a gentle hum of heat. Rich and moreish without being heavy — it tastes like it took all day (it did).

How to use it

• Build it into a cheese and charcuterie board as the savoury, spiced relish.
• Pile it into sandwiches, wraps and toasties, or spoon it beside cold meats and roasts.
• Stir a spoon through pasta, dressings or a curry to add instant depth.
• Spice up soups, casseroles and pilafs, chunky or blended into an onion base.

In the jar

A soft, chunky, deep-mahogany relish — glossy and spoonable, fragrant with spice the moment you open it.

Ingredients & Dietary

Ingredients: The full ingredient statement is printed on the jar — always check the physical label for allergens and details.

Dietary: Gluten free and suits vegan & vegetarian eating (the brand lists the whole Goan range as gluten free). Made in Australia.

The Rub Smuggler's Verdict

Smuggler's move: rub a good steak with The Feedlot Black Angus, rest it, slice it, and spoon this eggplant relish right alongside — smoky beef, savoury spice, done. It's also a ripper on a cheese board next to something rubbed with Rum and Que Bull Dust. Rub the meat, relish on the side.

FAQ

Is the Eggplant Kasaundi gluten free?
Yes — the brand lists the Goan Cuisine range as gluten free. Always check the physical label for the current statement.

Is it vegan?
Yes, it suits both vegan and vegetarian eating.

What is kasaundi?
It's a tangy, spiced Indian relish — think of it as a richer, spicier cousin to chutney, brilliant with cheese, cold meats and curries.

How do I use it?
On cheese boards and sandwiches, beside cold meats and roasts, or stirred through pasta, curries and casseroles for depth.