Kasundi
Kasundi, from above
VegVeganWest Bengal

Kasundi

Mustard seeds ground and soured with raw mango and vinegar. Bengal's fiery, nose clearing sauce.

30 minTime
2 gProtein each
hotSpice
6hPlan ahead. Soak for 6 hours first; the 30 minutes come after.
Bengal's mustard2 chapters · 1 min read

Make it your way

Grandma's wayMustard, vinegar, raw mango.
The original
61kcalsame
2 gproteinsame
1 gfibresame
30minutessame

Classic kasundi.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Mustard seeds⅔ cup, half yellow, half black
Vinegar½ cup
Raw mango (green mango)1 small, peeled and chopped
Turmeric (ground turmeric)1 tsp
Red chilli powder (indian red chili powder)½ tsp
Salt2 tsp
Sugar1 tsp
Mustard oil1 tbsp
Water¼ cup

Method

4 steps
  1. 1Soak the mustard seeds in vinegar for 6 hours or overnight.
  2. 2Grind soaked seeds with raw mango, turmeric, chilli, salt and sugar to a smooth paste, adding water as needed.
  3. 3Stir in the mustard oil and fill a clean, dry glass jar.
  4. 4Keep in the sun for 2 to 3 days, shaking daily, then refrigerate.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Kasundi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
With a main Tok dal35 min
With a main Kosha mangsho120 min
To drink Lebu cha6 min
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