Government of India
Kasundi
Kasundi is a Bengali variant of mustard sauce, but stronger and sharper in flavour. In Bengal, it is an inevitable accompaniment to any fish or meat fritters/croquettes.
| Cuisine: | Bengali |
| Total time: | 10 mins |
| Serves: | 8 - 10 |
Ingredients
| 1/2 cup: | Black mustard seeds |
| 1/2 cup: | Yellow mustard seeds |
| 1/2 cup: | Raw mango (peeled and chopped; If mangoes are not available, then substitute it with the juice of 3 lemons.) |
| 1 tablespoon: | Coriander powder |
| ½ tablespoon: | Coriander powder |
| ½ tablespoon: | Red chilli powder |
| ½ tablespoon: | Turmeric powder |
| 1 tablespoon: | Green chillies (chopped) |
| 1 tablespoon: | Mustard oil |
Directions
- Blend all the ingredients, except for salt, in a grinder. Blend in a single whirl (otherwise, the mustard may turn bitter in taste).
- Use water as required to dilute the mustard paste to the desired consistency. Mix the mustard oil.
- Store in a glass jar. Put the jar in sunlight for at least 6-7 days. This step is essential to let all the ingredients (of the sauce) to settle down and develop a mature flavour.
- Add tartness and zing to your snacks with Kasundi.
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