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!

Is Aam Kasundi same as Dijon Mustard?

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.

Aam Kasundi aka Bengali style Mustard and Mango Sauce

Name: Aam Kasundi aka Bengali style Mustard and Mango Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Bengali
Ingredients: 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

Description

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

Scale

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

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Instructions

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.

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 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

Nutrition

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