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