How To Make Mustard Sauce Kasundi

Name: How To Make Mustard Sauce Kasundi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 250 gm Mustard Seeds; 1/4 cup Mango Paste (raw); 6-8 Whole Red Chilli (roasted); 1 tbsp Coriander Seeds (roasted); 1 tsp Cumin Seeds (roasted); 1 tsp Fennel Seeds (roasted); 1 tsp Seeds (roasted randhuni); 1 tsp Vinegar (or fruit fruit); 5-6 Green Chillies; tbsp Mustard Oil (l2); 6 cloves Cloves; 6 Cardamom; 2 sticks Cinnamon; 4 leaves Bay Leaves (bay); 1-2 tsp Salt (or as per taste)

Geeta Biswas

How To Make Mustard Sauce Kasundi - Plattershare - Recipes, food stories and food lovers

Bengali Homestyle Cooking Indian

About How To Make Mustard Sauce Kasundi

How to make mustard sauce kasundi. It is a popular sauce named by kasundi which is signature recipe of Bengal. It can be made in different ways but with raw mango paste is more tasty.

4.60 from 5 votes

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Recipe Time & More

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Served AsDinner Lunch

Recipe TasteSalty Sour Spicy Sweet Tangy

Servings - 10

Ingredients

▢ 250 gm Mustard Seeds
▢ 1/4 cup Mango Paste raw
▢ 6-8 Whole Red Chilli roasted
▢ 1 tbsp Coriander Seeds roasted
▢ 1 tsp Cumin Seeds roasted
▢ 1 tsp Fennel Seeds roasted
▢ 1 tsp Seeds roasted randhuni
▢ 1 tsp Vinegar or fruit fruit
▢ 5-6 Green Chillies
▢ tbsp Mustard Oil l2
▢ 6 cloves Cloves
▢ 6 Cardamom
▢ 2 sticks Cinnamon
▢ 4 leaves Bay Leaves bay
▢ 1-2 tsp Salt or as per taste

Instructions

▢
Grind all the roasted whole spices and keep aside. Make a paste of raw mango keep aside. Make a paste with mustard seeds, green chillies, salt and little water.
▢
Now boil 1 litre water, after boiling it will reduce 1/3 then cool down to normal. Add the mustard paste it will swell up.
▢
Take a wok heat mustard oil, then pour the diluted mustard paste. Add turmeric powder, roasted masala powder, raw mango paste, salt and vinegar.
▢
Stir constantly slowly it will reduce and see the consistency. When it is thickened then put off the flame. After cooling preserve in a cleaned glass jar. It can be kept in fridge for one year.

Recipe Notes

If you want to strain the mustard paste before making the kasundi you can do it.

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Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

5 Comments

Aanish Karol

June 1, 2022 / 8:50 am Log in to Reply

This looks delightful! Thanks for the recipe.
Nikhil Thakur

July 10, 2020 / 8:32 am Log in to Reply

What a delicious idea! Thanks for sharing.
Purti Chopra

June 23, 2020 / 6:06 am Log in to Reply

What a delightful recipe! Thanks for sharing.
Aarti Rawt

June 2, 2018 / 10:30 am Log in to Reply

Absolutely scrumptious! Thanks for the recipe.
Aditya Bhasin

February 19, 2017 / 6:36 am Log in to Reply

I’m excited to make this at home!