Aam Kasundi / Mango and Mustard Sauce

Kasundi is a traditional Bengali recipe which is a variety of mustard sauce.  It is generally a pungent paste of mustard seeds and mango which is also known as aam kasundi. It is a sour, sweet and hot sauce which can be served as a dip or as a side dish with rice or roti.

After making mango pickle twice for this season, I had some raw mangoes left in my refrigerator.  So I decided to make aam kasundi today.  I didn't make this mustard sauce in the traditional Bengali method. Bengalis kept the sauce in earthen pot for 7 days before consuming and they use raw mustard oil.  I made this kasundi to serve instantly after making. Actually I don't have an earthen pot to keep my kasundi sauce and so I adopted this method. 

My 7 year old daughter was so curiously observing me while I was making the sauce. She asked me "what are you making momma?" I said " you'll not like it dear,  it's taste is so pungent" But she insisted to taste it. And after she tasted, she said "it's hot".

Aam Kasundi / Mango and Mustard Sauce 

📎Course : Dip/Side.
📎Cuisine : Indian/Bengali

🔪Preparation Time : 20 minutes

♨Cooking Time : 2 minutes 

🕞Total : 22 minutes

INGREDIENTS:

• 5-6 garlic cloves 
• 4-5 green chilies 
• 1/4 cup yellow mustard seeds 
• 1 tbsp black mustard seeds
• 1 big raw mango 
• 1/2 cup mustard oil (or as required) 
•  2 tbsp vinegar 
• 1 tbsp salt 
• 1 tbsp sugar 

METHOD:

1. Peel the garlic cloves and wash under running water. Wash green chillies under running water. 
2. wash yellow mustard seeds and black mustard seeds under running water and let it dry under sun for 3-4 hours,  together with garlic cloves and green chillies.
3. Peel and wash raw mango.  Now cut in small pieces and put it under sun to dry for 3- 4 hours. 
4. Now in a blender jar take yellow mustard seeds, black mustard seeds, garlic cloves, green chillies, raw mango pieces, salt, and sugar. Add vinegar and blend into a fine paste. 
5. In a pan heat mustard oil. Off the burner and pour everything from the blender and mix well in the mustard oil. 
6. Let it cool and transfer it in an airtight container. 
7. Keep it in the refrigerator.