AI-generated image
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
Shop this recipe on Amazon
What you'll need
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.