Mushrooms with Eggplant Kasaundi Chutney

14 June 2016 By


  • I large punnet sliced mushrooms
  • 2 tbsp rice bran oil
  • Salt to taste
  • 3-4 tsp Latasha’s Kitchen Eggplant Kasaundi Chutney
  • 2-3 tbsp fresh cream or coconut cream
  • Small bunch of coriander leaves
  • A few slices red onions (optional)
  • 1 green chilli sliced in rounds (optional)


  1. Heat oil and stir-fry the mushrooms with a pinch of salt.
  2. Cook on high for 1-2 minutes, add Latasha’s Kitchen Eggplant Kasaundi Chutney and cream or coconut cream and cook for another couple of minutes.
  3. Add other optional vegetables to taste such as asparagus, cherry tomatoes or grated zucchini.
  4. Garnish with coriander leaves.

TIP: Use this method to make other stir-fry combinations such as prawn and zucchini; or chicken, tomatoes and mushrooms.