Homemade Bengali Kasundi: Tangy Mustard Sauce Recipe
40 minutes
760 reads
About Homemade Bengali Kasundi: Tangy Mustard Sauce Recipe
Transport your taste buds to Bengal with this vibrant, tangy Kasundi! This authentic mustard sauce, a cornerstone of Bengali cuisine, is surprisingly easy to whip up at home.The secret? Raw mango paste, which lends a refreshing zing and a unique depth of flavor, perfectly balancing the heat of the chilies and spices. Imagine the bright, bold flavors enhancing everything from steamed rice and fish to hearty lentil soups and crispy pakoras.Follow our simple guide and elevate your everyday meals with this incredibly versatile condiment. You'll be amazed at how this simple sauce can transform your cooking!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Mustard Seeds
- 250 gm Mustard Seeds
Spices
- 7 Chilies dried, red, roasted, whole
- 1 tbsp Coriander Seeds roasted
- 1 tsp Cumin Seeds roasted
- 1 tsp Fennel Seeds roasted
- 1 tsp Radhuni Seeds roasted
- 6 Cloves
- 6 Cardamoms green
- 2 sticks Cinnamon
- 4 Bay Leaves
Other Ingredients
- 1/4 cup Mango Paste raw
- 5-6 Chilies green
- 2 tbsp Mustard Oil
- 1 tsp Vinegar or fruit vinegar, white
- 1 1/2 tsp Salt or to taste
Instructions
- Dry roast the whole spices (red chilies, coriander seeds, cumin seeds, fennel seeds, radhuni seeds, cloves, cardamom, cinnamon sticks, and bay leaves) until fragrant. This enhances their flavor and aroma. Let them cool slightly.
- Once cooled, grind the roasted spices into a fine powder and set aside.
- In a blender or food processor, combine the mustard seeds, green chilies, salt, and a little water. Grind into a smooth paste.
- Boil 1 liter of water in a pot. Reduce the water by about one-third. Let it cool to room temperature.
- Add the mustard paste to the cooled boiled water. This blooming process helps to mellow the strong flavor of mustard seeds and creates a smoother texture.
- Heat the mustard oil in a wok or large pan over medium heat. Add the diluted mustard paste, ground spice mixture, raw mango paste, salt, and vinegar.
- Stir constantly, cooking until the sauce thickens and reduces to your desired consistency. This slow cooking process allows the flavors to meld together beautifully.
- Remove from heat and let the Kasundi cool completely. Transfer to a clean, sterilized glass jar. Store in the refrigerator for up to one year.
Recipe Notes
Good To Know
- For a smoother texture, soak the mustard seeds in water or vinegar for at least 2-3 hours before grinding; this also reduces their natural bitterness and enhances the sauce's pungency.
- To customize the heat level, use a mix of red and green chilies or adjust the type of mustard seeds—yellow for a milder kasundi, black or brown for a spicier, sharper flavor.
- If you prefer a longer shelf life, ensure all utensils and storage jars are completely dry and sterilized, and add a little extra mustard oil on top of the finished kasundi before sealing the jar.
- For a smoky twist, lightly toast the cumin, coriander, and fennel seeds before grinding; this deepens the overall flavor and adds an aromatic complexity to the finished sauce.
- If you want to strain the mustard paste before making the kasundi, you can.
Expert Tips
- Kasundi is incredibly versatile. Use it as a condiment for grilled meats, fish, or vegetables, or add a spoonful to your favorite curry for an extra layer of flavor.
- Balance the strong flavors of kasundi by pairing it with cooling ingredients like yogurt or raita.
- Experiment with different fruits like chopped mango or tamarind to create unique variations of kasundi.
Storage Instructions
- Store kasundi in an airtight container in the refrigerator for up to 2 months.
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Recipe Nutrition
Calories: 12kcalFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 342mg
Geeta Biswas
Articles: 919
5 Comments
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This looks delightful! Thanks for the recipe.
What a delicious idea! Thanks for sharing.
What a delightful recipe! Thanks for sharing.
Absolutely scrumptious! Thanks for the recipe.
I’m excited to make this at home!