Aam Kasundi is a delicious and zesty Bengali condiment prepared with green Mangoes, Mustard seeds, mustard oil, and garlic (often). This no-preservative signature Bengali recipe has been enjoyed for years and is a must-have condiment for the Bengali table.
Jump to:
- Debjani's Note
- About the Aam Kasundi Recipe
- Top Tip
- Ingredients
- Step-by-step Instruction
- Frequently Asked Questions
- Related Recipes
- Paring
- 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!
- Related Mango Recipes
- Let's connect over Bengali Aam Kasundi Recipe
- Aam Kasundi Recipe Pin for You
Debjani's Note
I had never liked Kasundi bought from stores because it had a strong smell of chemicals. So, I prefer to make my own version at home every summer. This is a favourite yearly ritual.
Dida's mango kasundi was always a special delight, a wonderful blend of tartness and sweetness. However, I always felt it needed a little extra something. I knew Dida followed a strict vegetarian diet after Dadu and wouldn't use garlic. Still, my curiosity got the best of me, and I secretly added a touch of garlic to her cherished recipe when made at home. The outcome was amazing - a savory depth that brought new life to a classic dish! Now, whenever we make kasundi , I lovingly remember Dida, while also enjoying my own twist on her recipe.
I still clearly remember the bottles, called "Boyam," of Dida's jam sitting on the terrace for months. Visiting Mamarbari was always a treat because the condiments were like hidden treasures waiting for us. Now, it brings me so much joy to watch Pasta happily eat the homemade kasundi I prepare. She would sneak into the kitchen and snatch a spoonful of the tasty aam kashudi whenever she could. Rosie, who helps us at home, told me all about Pasta's new love for Aam Kasundi. I was so happy to see her enjoying what I made-it made all the effort worthwhile!
About the Aam Kasundi Recipe
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 - Aam Kasundi.
The green mangoes are peeled, seeded, and mashed before being mixed together with the mustard seeds, garlic, and mustard oil. The blend is then fermented for several days 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.
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!
Aam Kasundi is an incredibly versatile condiment that is sure to add a bit of zest to any meal. Is that all? Okay, let me write the recipe properly.
Top Tip
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!
While optional, an earthenware pot is recommended because it helps the Kasundi mature and absorbs excess moisture. Finally, avoid any unnecessary moisture, as this will shorten its shelf life.
Ingredients
- Green Mango
- Black Mustard Seed
- Yellow Mustard Seed
- Garlic (optional)
- Green Chili
- Mustard Oil
- Sugar
- Salt
Check the recipe card for measurements.
Step-by-step Instruction
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Here's how yo make aam kasundi at home.
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First, wash the mustard seeds and let them dry in the sun for two days, ensuring they are completely free of moisture.
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Next, wash the mangoes and dry them thoroughly with a kitchen towel.
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Peel the mangoes, cut them into small pieces, and remove the seeds.
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Sprinkle half of the salt over the mango pieces and place them in a bowl with holes for 15 minutes. After this time, the mangoes will release liquid; discard this liquid.
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Combine the mangoes, both types of mustard seeds, green chili, and garlic in a blender and blend until you have a coarse paste. While garlic is optional, it greatly enhances the flavor of the Kasundi.
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If needed, blend in small batches.
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Once finished, transfer the paste to a large "Earthen Pot" and pour mustard oil over it.
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Add the remaining sugar and salt, then mix everything well using a dry spoon. Sugar not only improves the taste but also aids in the fermentation process.
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Cover the pot with a clean cloth and store it in a room for seven days, away from direct sunlight.
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After seven days, uncover the pot and transfer the Aam Kasundi into a clean, sterilized jar. Store the Aam Kasundi in the refrigerator and consume it within one month.
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.
Related Recipes
Paring
Here's how I make Aam Kasundi at Debjanir Rannaghar!
Recipe Card
Aam Kasundi Recipe | Bengali style Mustard and Mango Sauce
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
Ingredients
- 500 g Green Mango
- 50 g Black Mustard Seed
- 50 g Yellow Mustard Seed
- 5 cloves Garlic
- 2-3 Green Chili
- 100 ml Mustard Oil
- 1 tablespoon Sugar
- 1 teaspoon Salt
Instructions
- Wash the Mustard seeds and sundry for 2 days. There must not be any moisture.
- Wash the Mangoes and dry them 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"
- 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 to a sterilized Jar.
- Keep Aam Kasundi in the refrigerator. This is to be consumed within one month of making.
Notes
- 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 also 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 least, there must not be unnecessary moisture, as that will reduce the shelf life.
Nutrition
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)
Related Mango Recipes
Let's connect over Bengali Aam Kasundi Recipe
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Aam Kasundi Recipe Pin for You
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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