There’s no doubt that summer and mangoes are incomplete without each other. From ‘kacchi kairi’ (raw mango) to the sweet and ripe mangoes, this fruits is loved by all in every form. If you are someone who loves Bengali cuisine, then you have surely been introduced to ‘kasundi’ – the traditional Bengali mustard sauce. From fish chop to chicken cutlet and to egg roll – ‘kasundi’ is a must accompaniment for almost every Bengali snack. Hence, we bring you a very easy ‘aam kasundi’ recipe that can be quickly made at home with some common kitchen ingredients and no preservatives.
– Soak both the yellow and black mustard seeds in water for 40 mins to 1 hr.
– Strain the mustard seeds after 40 mins to 1 hr and keep them aside.
– In a blender add the grated raw mangoes, soaked and strained mustard seeds, garlic, green chillies, oil and sugar and blend to make a paste. Keep half cup mustard oil for later use.
– Do not worry if the paste is a bit coarser. That adds texture to the sauce.
– Now take the paste in a glass jar and add the half cup of mustard oil (that was kept aside) to it. Mix well with a clean and dry spoon.
– Now cover the container with a clean cloth (preferably cheesecloth) and keep it in the room for a week. Do not place the container under direct sunlight.
– After a week, open the cloth and mix salt to the sauce.
– Now close the lid (not cheesecloth) and store the aam kasundi in the refrigerator. You can store this mango-mustard sauce for 20 days to one month.
How To Consume Aam Kasundi:
You can enjoy ‘aam kasundi’ as a spread or a dip or an accompaniment with any food item (sandwich, roll, burger, fritters et al). You can also marinate chicken or fish with ‘aam kasundi’ while making curry with them. It will add flavour to the whole dish. You can also add ‘aam kasundi’ to mashed potatoes to give a twist to the dish.
Note: Use of Garlic is optional however, it gives amazing flavour to the Kasundi. You can adjust the green Chillies depending on how hot you want your Kasundi to be. Sugar not only enhances the flavour 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.
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