If you are someone who loves Bengali cuisine, then you have surely been introduced to ‘kasundi’ – the traditional Bengali mustard sauce. It is a pungent paste of mustard seeds, spices and mustard oil, which gives the same zing to your palate like wasabi. From fish chop to chicken cutlet and to egg roll – ‘kasundi’ is a must accompaniment/condiment for almost every Bengali snack. Although ‘kasundi’ is easily available in the markets, legend has it, in the earlier days preparing ‘kasundi’ was a custom that was followed in Bengali households in the month of April-May (around the time of Bengali New Year). Other than the regular ‘kasundi’, this food item has several other variants – ‘aam kasundi’, ‘tomato kasundi’, ‘phool kasundi’ et al; however, ‘aam kasundi’ is the most popular one.
There’s no doubt that summer and mangoes are incomplete without each other. From ‘kacchi kairi’ (raw mango) to the sweet and ripe mangoes, this fruits is loved by all in every form. Talking about ‘kacchi kairi’, it is used to make chutneys, pickles, different kind of curries, daal and ofcourse ‘aam kasundi’. ‘Aam kasundi’, like the regular one, is also available in markets, but doesn’t taste or smell as fresh as the home-made ones (due to the added preservatives). Hence, we bring you a very easy ‘aam kasundi’ recipe that can be quickly made at home with some common kitchen ingredients and no preservatives.
Also Read: Kasundi, Bengali Cuisine’s Favourite Mustard Sauce
Here’s The Recipe For Aam Kasundi:
Black mustard seeds- 4 tbsp
Yellow mustard seeds- 4 tbsp
Raw mango- 500 gm (grated)
Garlic- 8 cloves
Green chilli- 3
Mustard oil- 1.5-2 cups
Salt- as per taste
Sugar- 2 tbsp (you can add more or less depending on the tartness of the mangoes)
Soak both the yellow and black mustard seeds in water for 40 mins-1 hr.
Strain the mustard seeds after 40 mins-1 hr and keep aside.
In a blender add the grated raw mangoes, soaked and strained mustard seeds, garlic, green chillies, oil and the sugar and blend to make a paste. Keep half cup mustard oil for later use.
Do not worry if the paste is a bit coarser. That adds texture to the sauce.
Now take the paste in a glass jar and add the half cup of mustard oil (that was kept aside) on it. Mix well with a clean and dry spoon.
Now cover the container with a clean cloth (preferably cheese cloth) and keep in the room for a week. Do not place the container under direct sunlight.
After a week, open the cloth and mix salt to the sauce.
Now close the lid (not cheese cloth) and store the aam kasundi in the refrigerator. You can store this mango-mustard sauce for 20 days to one month.
How To Consume Aam Kasundi?
You can enjoy ‘aam kasundi’ as a spread or a dip or an accompaniment with any food item (sandwich, roll, burger, fritters et al). You can also marinate chicken or fish with ‘aam kasundi’ while making curry with them. It will add flavour to the whole dish. You can also add ‘aam kasundi’ to mashed potatoes to give a twist to the dish.
It doesn’t even take a hour to prepare ‘aam kasundi’. So try making this ‘aam kasundi’ at home and let us know your feedback!
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.