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Aam kasundi
Mango mustard relish
আম কাসুন্দি: sharp Bengali mustard relish ground with raw mango, green chilli and mustard oil, then sun-matured (fills a 400 ml jar)
Kasundi was once made in Bengali homes only by women of the household on a particular day in spring, with elaborate rules; today most families make this quicker aam (mango) version and keep it in the fridge through summer. Soaked black and yellow mustard seeds are ground with sour raw mango, green chilli, turmeric and salt, then loosened with mustard oil and left in the sun for a few days so the flavours mellow and sharpen at the same time. It is nose-tingling, sour, salty and a little bitter, the dip for beguni, alur chop, fish fry, mochar chop and the snack plates of a Kolkata evening, and a spoon in jhalmuri lifts it straight away. Common mistake: grinding the mustard too long or in a hot blender jar, which makes it bitter; grind in short bursts with cold water and something sour. Keep the jar under a thin film of mustard oil, use a clean dry spoon and discard if mould appears. Chef's tip: soak the mustard in water with a pinch of salt and turmeric; it tames the bitterness and gives a brighter yellow.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the kasundi
- 1 ¾ oz yellow mustard seeds
- 1 oz black mustard seeds
- ¾ cup waterfor soaking
- 1 pinch salt
- 1 tsp ground turmeric
- 2 raw mangoesabout 300 g, peeled and chopped
- 1 ½ tsp salt
- 1 tsp sugar
- 4 tbsp cold waterabout
- 5 tbsp mustard oil
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Method
0/6 doneStep 1: Soak 1 ¾ oz yellow mustard seeds and 1 oz black mustard seeds in ¾ cup water with 1 pinch salt and half the ½ tsp ground turmeric for 2 hours. Drain well.
Step 2: Sterilise the jar and lid: wash in hot soapy water, rinse, then dry in a 250°F oven for 15 minutes (or in strong sun for a few hours). Cool completely; jar, lid, bowls, spoons and your hands must be bone dry.
Step 3: Put the mustard, 2 raw mangoes, 3 green chillies, 1 ½ tsp salt, 1 tsp sugar and the remaining ½ tsp ground turmeric in a blender jar. Grind in short 5-second bursts, adding 4 tbsp cold water a spoonful at a time, to a thick, slightly coarse paste. Common mistake: long grinding, which heats the paste and turns it bitter.
8 minStep 4: Heat 5 tbsp mustard oil until it smokes, cool completely, then stir 4 tbsp of it into the paste.
5 minStep 5: Spoon into the jar, smooth the top and pour the remaining oil over it. Cover with muslin and set in the sun for 2–3 days, stirring once a day with a dry spoon, until the sharpness mellows and it smells pungent and sour.
Step 6: Close the lid and refrigerate. Use within 2 months, always with a clean dry spoon, and discard if mould or an off smell appears.
Nutrition per serving
- Calories
- 50 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aam kasundi take?
- About 35 minutes in total: 30 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of yellow mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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