Aam Kasundi is a delicious and zesty Bengali condiment prepared with green Mangoes, Mustard seeds, mustard oil, and garlic. This no-preservative recipe has been enjoyed for years and is a must-have condiment for the Bengali table. The green mangoes are peeled, seeded, and mashed before being mixed together with the mustard seeds, garlic, and mustard oil. The blend is then simmered for several hours until it has a thick, creamy texture, and then left to cool. The result is a delectable and flavorful spread that is perfect for adding a bit of pungent heat to a variety of dishes. Aam Kasundi is an incredibly versatile condiment that is sure to add a bit of zest to any meal.
- Aam Kasundi Recipe
- Variation- Dida's Kasundi recipe with a twist!
- Top Tip
- Frequently Asked Questions
- Here's how I make Aam Kasundi at Debjanir Rannaghar!
- Recipe Card
- Some more Pairing options
- Recipe's where I use Aam Kasundi or Kasundi as a sauce!
- Let's connect over Bengali Aam Kasundi Recipe
- Aam Kasundi Recipe Pin for You
Aam Kasundi Recipe
Pasta had always been a timid one, but the moment she discovered my homemade Aam Kasundi, her courage seemed to know no bounds! She would sneak into the kitchen and return with a spoonful of the delicious sauce every chance she got. Rosie, our house help, couldn't help but tell me about Pasta's newfound love affair with Aam Kasundi. I was elated to see her enjoying my creation - it was all worth it!
As I stood in my kitchen, I knew it was time to don the apron and get down to work. For today's recipe, I was going to make something that always brought back memories of our days in Gurgaon - Aam Kasundi.
I had never been a fan of store-bought Kasundi, with its overwhelming smell of preservatives. So I decided to make it myself and add my own unique twist. Handpicked green mangoes were the base for this delicious condiment, combined with mustard seeds paste, mustard oil, salt, sugar, and garlic. There were no shortcuts here - everything was made from scratch!
The end result? A tangy sauce that could be drizzled over any dish or enjoyed simply on its own - without any added preservatives or artificial ingredients! It was the perfect way to capture those precious Gurgaon days in a jar!
Variation- Dida's Kasundi recipe with a twist!
Dida's pickles were always a special treat, their tartness, and sweetness a tantalizing mix. But there was something missing in them - something that I added for that extra zing. I had heard tales of Dida's heritage and her strict adherence to a vegetarian lifestyle, so I knew garlic was off the menu. Yet, my curiosity got the better of me and I decided to take a chance by adding just the right amount of garlic to her beloved pickles. The result was an explosion of flavor - a savory depth that added new dimensions to an old favorite! Now every time we make pickles, we remember Dida with love, while also honoring my own culinary innovation.
The memories of Dida's jam bottles, haphazardly placed on the terrace for months, still remain etched in my mind. Visiting Mamarbari was always a treat back then - the condiments would be waiting for us like a hidden treasure. Now, watching Pasta savor the homemade kasundi I made brings me immense joy and contentment.
Aam Kasundi with a hint of garlic - a unique and distinct combination. It's time to fire up your taste buds! I'm here with a fire-free recipe that you can make in an earthen pot to get the perfect flavor. All you need is patience, as it takes seven days for the flavors to fully develop and blend together into something truly special. Get ready for an explosion of flavor that will make your taste buds sing!
Frequently Asked Questions
Aam Kasundi is a tantalizing treat for the taste buds, made with the exhilarating combination of green mangoes, mustard seeds, mustard oil, and garlic. This a classic Bengali Mustard Sauce recipe that requires no preservatives to bring out its bold flavors and textures. Enjoy this delicious condiment on your favorite dishes for an extra burst of flavor!
Kasundi is a unique and flavorful fermented mustard sauce that originates from West Bengal, India. It is a condiment that is usually added to dishes to give them an extra kick of flavor. Kasundi can be prepared in a number of different ways, but one variation that is particularly popular is aam kasundi, which is prepared with green mango. This variation of kasundi has a distinct flavor that sets it apart from other mustard-based condiments, such as dijon mustard. Unlike dijon mustard, aam kasundi has a tangy and sour taste that is sure to tantalize the taste buds. It is a great way to add a unique and delicious dimension to dishes, such as curries, rice dishes, and sandwiches.
Here's how I make Aam Kasundi at Debjanir Rannaghar!Print
Aam Kasundi is a Bengali-style Mango and Mustard Sauce/ spread prepared with green Mangoes, Mustard seeds, mustard oil, and garlic. This is a no-preservative recipe
- 500g Green Mango
- 50g Black Mustard Seed
- 50g Yellow Mustard Seed
- 5 cloves Garlic
- 2-3 Green Chili
- 100ml Mustard Oil
- 1 Tbsp. Sugar
- 1 Tsp. Salt
- Wash the Mustard seeds and sundry for 2 days. There must not be any moisture.
- Wash the Mangoes and dry those using a kitchen towel.
- Peel the skin and cut the mangoes into small pieces. discard seeds.
- Now sprinkle half of the salt over the mangoes and put those over a perforated bowl for 15 minutes.
- After 15 minutes the Mangoes will start releasing the moisture. That liquid is to be discarded as well.
- Take Mangoes along with both types of Mustard, Green Chili, and Garlic in a Mixer grinder and make a coarse paste.
- If required make the paste in two or three batches.
- Once done, take the paste in a big "Earthen Pot" and pour mustard oil over the paste.
- Add sugar and salt as well and using a dry spoon mix everything.
- Now cover the pot with a clean cloth and keep it in the room for 7 days.
- You do not need to place the same under direct sunlight.
- After seven days, open the cloth and transfer the Aam Kasundi in a sterilized Jar.
- Keep it in the refrigerator. This is to be consumed within one month of making.
- The use of Garlic is optional however, it gives amazing flavor to the Kasundi.
- You can adjust the green Chillies depending on how hot you want your Kasundi to be.
- Sugar not only enhances the flavor but helps the Kasundi to ferment.
You can reduce the amount of Mustard Oil as well.
- The Earthen Pot helps the Kasundi to mature. This is optional but needed. It helps to absorb the moisture as well.
- Last but not the least, there must not be unnecessary moisture as that will reduce the self-life.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Pickle
- Method: Farmenting
- Cuisine: Bengali
- Serving Size: 50g
- Calories: 183
- Sugar: 8.9g
- Sodium: 258mg
- Fat: 14g
- Saturated Fat: 1.5g
- Carbohydrates: 13.2g
- Fiber: 2.3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Aam Kasundi Recipe, Kasundi Recipe, Mango Mustard Sauce Recipe, Debjanir Rannaghar
Some more Pairing options
Aam Kasundi is a tantalizingly delicious Bengali condiment that's sure to tantalize your taste buds. Its unique blend of sweet mango and pungent mustard makes it the perfect accompaniment to any savory snack, like fritters or pakoras. But Aam Kasundi isn't just limited to dips - it can also be used as a spice paste for meat and cottage cheese dishes like Aam Kasundi Murgi, Aam Kasundi Maach, or Aam Kasundi Chana. So grab some Aam Kasundi and give your favorite snacks an exciting twist!
- Kumro Phuler Bora (also known as Bengali Pumpkin Flower Fritters)
- Macher Dimer Bora (Also known as Bengali Fish Roe Fritters)
- Postor Bora (also known as Bengali Poppy Seed Fritters)
- Topse Maacher Fry (also known as Topse Fish Fry or Mango Fish Fry)
- Maggi Pakora (also known as Instant Noodle Fritters or Noodles Pakora)
Recipe's where I use Aam Kasundi or Kasundi as a sauce!
- Kasundi Ilish (also known as Hilsa cooked with Bengali Mustard Sauce Kasundi)
- Aam Kasundi Murgi (also known as Bengali Style Chicken in Mango Mustard Sauce)
- Barishali Ilish (also known as Ilish Barishali)
Let's connect over Bengali Aam Kasundi Recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.