/body> >

Monday, 4 December 2017

Kasundi / Indian Mustard Sauce Recipe


Kasundi is the Asian or Indian variety of mustard sauce. It is a classic Bengali mustard relish made by fermented mustard seeds. The Bengali snacks like cutlets and Vegetable Chop are incomplete without having a serving of kasundi on the side. Kasundi is stronger and sharper than any other kinds of mustard sauce. It pairs very well with the deep fried spicy treats , adding the much needed pungency and tartness to the flavors. It is very versatile and can be used as dip for snacks , as well as in sandwiches, pizzas , burgers and also as salad dressings and with vegetable mashes, barbecued meats , fried fish , hot rice or even vegetable stir fries. Kasundi is widely available in the supermarkets, but this tangy- zingy mustard sauce can be easily made at home without much efforts. This is a no cook recipe and it hardly takes 10 minutes to blend all the ingredients , though this is not the traditional way of making Kasundi , it can satisfy those cravings. Kasundi stays goods for 4-6 months on refrigeration and tastes good as it ages.

Traditionally Kasundi is made using raw mangoes . Tomato kasundi is also one version. Here i have made a simple kasundi using both black and yellow mustard seeds. Ginger and green chilies give the needed spicy kick and vinegar and lime juice make up for the tartness in this relish.  I have adapted the recipe from here.

Preparation Time: Less than 10 minutes
Cooking Time: 0 minutes
Serves: 1 cup of kasundi

Ingredients: Measurements used 1 cup = 200 ml
  • 1/4 cup black mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1/4 cup Vinegar (i have used apple cider vinegar)
  • 1 tablespoon sugar (optional)
  • 2-3 green chilies
  • 1/2 inch ginger piece
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • Juice of 1 lemon


  Method:
  1. In a food processor or grinder jar, take the yellow and black mustard seeds. Add ginger, green chilies , turmeric powder, salt and sugar . Pulse it 2-3 times to get a coarse powder. Now add 1/4 cup water and pulse it again to get a smooth paste.




 2. Add the vinegar and pulse again. Lastly add the lemon juice and blend well. Do a taste test and adjust the seasonings if required. Transfer the mustard sauce to a clean and dry glass jar. Refrigerate and use as per need.


                                
                             
3. I have served Kasundi with Vegetable Chop (Bengal Style).


  Notes:
  • Traditionally raw mango is used to impart tartness to Kasundi. Here i have used apple cider vinegar and lemon juice.
  • I have used both black and yellow mustard seeds. As yellow mustard seeds give a nice color and are mild as compared to the black mustard seeds. You can use only black mustard seeds if you do not have the yellow variety, ready at hand.
  • Kasundi is stronger and sharper than any other kinds of mustard sauce. It pairs very well with the deep fried spicy treats , adding the much needed pungency and tartness to the flavors. It can also be used as dip for snacks ,as well as in sandwiches, pizzas , burgers and also as salad dressings and with vegetable mashes and stir fries. 


25 comments :

  1. I love Kasundi a lot , the vegetable cutlet is awesome combo with this.

    ReplyDelete
    Replies
    1. Yes di Kasundi and vegetable chop is a delicious combo.

      Delete
  2. I have been wanting to try out mustard sauce for some time. Your recipe comes right in time.

    ReplyDelete
    Replies
    1. Glad to know that dear Ravneet..do try out and share your feedback with us

      Delete
  3. I love Kasundi in all ways possible!The chops look absolutely delicious!

    ReplyDelete
  4. My all time favourite..i can pair it up with almost all spicy food ..thia ia love

    ReplyDelete
    Replies
    1. Thank you so much for stopping by. Do give it a try.

      Delete
  5. Replies
    1. Thank you for stopping by and for the feedback.

      Delete
  6. This is absolutely divine. Will be trying out for a dinner party, and I am certain will be,a hit! Thank you for sharing.

    ReplyDelete
  7. Thanks for sharing and enjoy your meal with more recipes on Chefmeghnas

    ReplyDelete
  8. I tried the recipe at my home and it was delicious, the Mustard kasundi sauce I used made the recipe more delightful.

    ReplyDelete
    Replies
    1. Thank you so much for the lovely feedback. Glad to know that it turned out great for you.

      Delete
  9. Hi thanks a lot for this recipe. I have been trying to find kasundi but not available where i live abroad. i followed the recipe fully just didnt add sugar. but the kasundi is not tasting pungent much and has a lot of bitterness. I just made it. What do i do. I like the strong pungent flavour of kasundi. Thanks.

    ReplyDelete
    Replies
    1. Checkout the mustard seeds that you have use. Sone varities are far gentler and may not give the desired pungency.

      Delete
  10. Hi thanks a lot for posting this recipe. I love kasundi and been missing it as its not available here. I just made it. Its not got enough pungency and also there is a strong bitterness. Pls advise what i can do.

    ReplyDelete
    Replies
    1. Hi.Thanks for stopping by and for the feedback. Not sure why your kasundi is tasting bitter. For pungency use good quality mustard seeds. You may also temper the kasundi with asafoetida using mustard oil for strong flavors. A bit if sugar balances the flavors well.

      Delete
  11. Thank you for the recipe but more for the tips and your experience at the end of this recipe. I've seen a split skinned mustard dal in spice stores and was wondering if that could be used if white mustard isn't available.

    ReplyDelete
  12. Kasundi is such a useful condiment, I use it with a sandwich as well as Indian dishes. I am glad you have the recipe on the blog.

    ReplyDelete

poonambachhav.blogspot.com