Kasundi is a traditional Bengali recipe (from Bangladesh and West Bengal) for a classic fiery condiment of mustard in a mango base. The full recipe is presented here and I hope you enjoy this classic Bengali version of: Kasundi.
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This is the traditional Bengali version of kasundi chutney, known as Aam Kasundi, the mango and mustard pickle that is a speciality of the Bengal region.
Ingredients:
4 tbsp Black mustard seeds
4 tbsp Yellow mustard seeds
500g Raw green mango flesh, grated
8 Garlic cloves
3 Green chillies
375-500ml (1.5-2 cups) Mustard oil
Salt, to taste
2 tbsp jaggery or Sugar (or to taste)
Method:
Combine the mustard seeds in a bowl, pour over just enough water to cover and set aside to soak for 45 minutes. After this time, tip the mustard seeds into a fine-meshed sieve and set aside to drain.
Combine the grated mangoes, soaked mustard seeds, garlic, green chillies, oil and the sugar in a blender or food processor and process to make a paste. Make sure to keep 125ml (1/2 cup) of the mustard oil aside for later use. Don't puree the mixture too finely, a coarser paste will add texture to the final sauce.
Transfer the paste to a glass jar (one that previously held pickle is good) and pour the half cup of mustard oil (that was previously reserved) over the top. Mix well with a clean and dry spoon.
Cover the container with a clean cloth (a tea towel or cheese cloth) and keep in dim room for a week. Do not place the container in direct sunlight.
After a week, open the cloth and mix salt to the sauce. Now seal with a tight-fitting lid and store the aam kasundi in the refrigerator.
Once refrigerated, you can store this mango-mustard sauce for 20 days to one month.
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