Tangy & Flavorful Aam Kasundi: Bengali Raw Mango Mustard Sauce
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About Tangy & Flavorful Aam Kasundi: Bengali Raw Mango Mustard Sauce
Experience the vibrant tang of raw mango and mustard in this traditional Bengali Aam Kasundi. This bright, flavorful condiment is a taste of sunshine, ready to elevate your meals.A simple blend of spices adds depth and warmth, creating a versatile sauce perfect for everything from fish to grilled vegetables. It's incredibly easy to make and will last for months in your pantry.Learn how to capture this burst of flavor and add a touch of Bengali culinary magic to your table year-round.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Ingredients
Mustard Seeds
- 100 gm Mustard Seeds black
- 100 gm Mustard Seeds yellow
Other Ingredients
- 250 gm Mango Paste raw
- 50 gm Garam Masala
- 2 tbsp Mustard Oil
- Salt to taste
Instructions
- First, make a smooth paste of the raw mango. Set this aside.
- In a separate bowl, soak the black and yellow mustard seeds in enough water to cover them completely. Allow them to soak until softened.
- Roughly grind the garam masala. Soaking the spices beforehand helps to release their flavors and aromas more effectively during cooking.
- Once softened, grind the soaked mustard seeds and garam masala into a smooth paste. A slightly coarse texture is fine, but ensure it's not too chunky.
- Bring 3 cups of water to a rolling boil in a pot. Add the mustard seed and spice paste to the boiling water. This helps to cook the mustard seeds thoroughly and mellow their pungency.
- Stir in the raw mango paste and salt to taste. Continue to cook the mixture over medium heat, stirring occasionally, until the water reduces and the kasundi thickens. This slow reduction process intensifies the flavors and creates the desired consistency.
- In a small pan, heat the mustard oil until it shimmers. This step adds a characteristic flavor to the kasundi.
- Carefully pour the hot mustard oil over the aam kasundi. Mix well to combine. Allow the kasundi to cool to room temperature.
- Transfer the cooled aam kasundi to a sterilized glass jar or bottle. Store in a cool, dark place. It can be stored for up to a year.
Recipe Notes
Expert Tips
- For a spicier kick, add a pinch of cayenne pepper or a few chopped green chilies to the recipe.
- Adjust the sweetness and tanginess according to your preference by adding more sugar or lemon juice.
- If using fresh mangoes, ensure they are ripe but firm for the best flavor and texture.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Also See
Recipe Video
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Recipe Nutrition
Calories: 122kcalCarbohydrates: 9gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 112mgPotassium: 131mgFiber: 4gSugar: 4gVitamin A: 281IUVitamin C: 10mgCalcium: 36mgIron: 1mg
Geeta Biswas
Articles: 919
3 Comments
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Absolutely delicious! Thanks for sharing.
Looks so flavorful! Thanks for posting.
Looks so yummy! Excited to make it.