Aam Kasundi
Fermented mustard-mango sauce with green chilli and spices. Bengali artisanal condiment that takes days to ferment.
People also search this as mango kasundi, kasundi, aam kashundi.
Ingredients
- green chillies — 15 g
- sugar — 10 g
- Garlic — 15 g
- yellow mustard seeds — 100 g
- Turmeric Powder — 4 g
- salt — 15 g
- Mustard Seeds (Black) — 50 g
- Raw Mango — 250 g
- Water — 150 g
- Mustard Oil — 60 g
Method
- Soak both mustard seeds in water for 4 hours.
- Peel and chop raw mango. Rub with salt and turmeric. Rest 2 hours.
- Drain mustard. Grind with green chillies, garlic and a little water to a smooth paste.
- Add mango with its juice and sugar. Grind again to a thick sauce.
- Stir in mustard oil.
- Fill a clean, dry glass jar. Cover the mouth with a thin cloth.
- Keep in the sun for 3 days. Stir daily with a dry spoon.
- Close the lid and store. Always use a dry spoon.
Common questions
- How many calories in one plate of Aam Kasundi?
- 126 kcal per plate.
- How much cooking time?
- 45 min — 30 min prep, 15 min cooking.