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Mango Kasundi Recipe, How To Make Mango Kasundi

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Mango Kasundi- Tangy, sour and pungent mango and mustard sauce-specialty from the state of Bengal

Mango Kasundi – Mango season is about to start and in Dubai we start geting good quality of raw mangoes.Yesterday I made this fresh first batch of mango kasundi  and thought to share with all of you . Mango kasundi have a very wonderful and additive taste if you love the pungent taste and flavors of mustard oil and mustard seeds.
Kasundi taste very different then the regular mint or tamarind chutney.It can also be made with out the addition of raw mangoes . I like the taste of raw mangoes so prefer this mango version. Addition of raw mango balance the pungent taste of mustard and make it more delicious and tangy.
You need just few ingredients to make this mango kasundi-raw mango,mustard seed,mustard oil and green chilies. Like most of the Indian recipes mango kasundi also have few more different versions according to every families taste and tradition.
Here I am posting my  favorite recipe which I learned from a Bengali friend of mine.Hope you all will make it and love it like I do.For some more chutney recipes check-
mango kasundi

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1 from 1 vote

Mango Kasundi / Bengali Mustard Sauce

Mango kasundi- Tangy delicious Mango and Mustard sauce- a specialty from Bengal
Prep Time15 minutes
Total Time13 minutes
Course: Chutney /Dips
Cuisine: Bengali Cuisine
Keyword: kasundi, mango kasundi recipe
Servings: 1 jar
Author: Anjana Chaturvedi

Ingredients

  • 50 gm Split Mustard seeds/Rai kuria
  • 2 tsp Black mustard seeds /rai
  • 300 gm Raw mango /kachcha aam
  • 3 tbsp Green chilies/hari mirch
  • 1/4 cup Mustard oil /sarso ka tel
  • 1.5 tbsp Salt /namak
  • 1/2 tsp Turmeric /haldi

Instructions

  • Wash,peel and chop raw mango in small pieces.
  • Take mustard seeds and rai kuria in a mixer jar and grind for few seconds .
  • Now add salt, turmeric, green chilies, raw mango and mustard oil.
  • Grind to make a slight coarse paste.
  • Pour the mixture in a glass jar or earthen pot , Don't use plastic jar.
  • Add 3 tsp of mustard oil over the prepared kasundi
  • Cover the jar with a fine muslin cloth.
  • Keep the jar for 4-5 days in sunlight.
  • Keep refrigerated after 5 days
  • Serving suggestions-Serve with any fried snack,as a side dish or use as a marinade.

Reader Interactions

Comments

  1. Walter D' Rozario

    The above mango kasundi recipe needs a clarification,
    is 15 tablespoons of SALT is correct to prepare for this recipe?

    • anjanaskc

      hi Walter-the quantity of salt mentioned in the recipe is 1.5 tbsp not 15,please check

1 from 1 vote (1 rating without comment)