Mango Mustard Chutney Recipe – Kasundi Mustard Sauce – Bengali Mustard Sauce

    kasundi

    Mango Mustard Chutney Recipe – Kasundi Mustard Sauce – Bengali Mustard Sauce

    Kasundi is a super yummy Indian mango mustard sauce which is prepared with rawa mangoes and mustard seeds. This delectable, tangy-zingy mustard sauce can be prepared very easily at home with no much effort. The use of raw mangoes and desi spices makes it a perfect assortment that goes well with anything.

    This tempting and delicious sauce can be served as a dip with pakoras, pizza, sandwich or any other snacks. Kids will surely like the tangy-zingy taste of this mango mustard sauce for sure. So here, have a detailed look at the list of ingredients used and the method for preparation of this tempting mustard sauce. Enjoy!

    Directions

    Getting ready:

    Remove the stalk of the mango and peel off its skin and separate its pulp. Chop the ginger and green chilly into big chunks.

    kasundi recipeMaking:

    Add ¼ cup black pepper to the mixture jar, followed by ¼ cup yellow mustard seeds. Also add 1 tsp black peppercorns and 1 tsp fenugreek seeds. Add the whole spices first to the mixture jar and grind them coarsely.

    kasundi recipe
    Now add chopped mangoes, ginger and green chilly to the mixture jar. Stir a little with the spoon and add some water to the jar so that the ingredients grind easily.

    kasundi recipe
    Then add the following spices to the mix jar – adding 1 tsp turmeric powder, 1 tsp red chilly powder, 2 tsp coriander powder, 2 tsp sugar, 2.5 tsp salt, 2 tbsp vinegar and stir everything really well. Any other variety of vinegar can be used. Grind everything really well.

    kasundi recipe
    Heat 3 to 4 tbsp mustard oil in the pan until it smoky. Then turn off the flame and add asafoetida to it and sauté for a while.

    kasundi recipe
    Now add the kasundi mixture to the pan and mix everything really well. Kasundi is now done and ready with a consistency like chutney.

    kasundi recipeServing:

    Transfer the kasundi to a bowl.

    kasundi recipe

    Serve this delectable and lip smacking kasundi as a side assortment with pakoras, pizza, sandwich or any other snack as per your desire and relish eating. To s tore the kasundi, sterilized the container well and fill it up with the kasundi. It keeps good for up to 6 months.

    5.0 from 1 reviews
    Mango Mustard Chutney Recipe - Kasundi Mustard Sauce kasundi
    Author: 
    Recipe type: Chutney/Dip
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Raw mangoes – 2 (300 grams)
    • Ginger – ½ inch piece
    • Green chilies – 2
    • Yellow mustard seeds – ¼ cup (50 grams)
    • Black mustard seeds – ¼ cup (50 grams)
    • Mustard oil – 3 to 4 tbsp
    • Vinegar – 2 tbsp
    • Asafoetida – ¼ tsp
    • Turmeric powder -1 tsp
    • Red chilly powder – 1 tsp
    • Black pepper – 1 tsp
    • Fenugreek seeds – 1 tsp
    • Coriander powder – 2 tsp
    • Sugar – 2 tsp
    • Salt – 2.5 tsp (or to taste)
    Instructions
    1. Remove the stalk of the mango and peel off its skin and separate its pulp. Chop the ginger and green chilly into big chunks.
    2. Add ¼ cup black pepper to the mixture jar, followed by ¼ cup yellow mustard seeds. Also add 1 tsp black peppercorns and 1 tsp fenugreek seeds. Add the whole spices first to the mixture jar and grind them coarsely.
    3. Now add chopped mangoes, ginger and green chilly to the mixture jar. Stir a little with the spoon and add some water to the jar so that the ingredients grind easily.
    4. Then add the following spices to the mix jar - adding 1 tsp turmeric powder, 1 tsp red chilly powder, 2 tsp coriander powder, 2 tsp sugar, 2.5 tsp salt, 2 tbsp vinegar and stir everything really well. Any other variety of vinegar can be used. Grind everything really well.
    5. Heat 3 to 4 tbsp mustard oil in the pan until it smoky. Then turn off the flame and add asafoetida to it and sauté for a while.
    6. Now add the kasundi mixture to the pan and mix everything really well. Kasundi is now done and ready with a consistency like chutney.
    7. Transfer the kasundi to a bowl and serve as a side assortment with pakoras, pizza, sandwich or any other snack as per your desire and relish eating.
    8. To store the kasundi, sterilized the container well and fill it up with the kasundi. It keeps good for up to 6 months.

     

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    • Show Comments (1)

    • Mahboob

      Madam, I am a great fan of your recipes, I tried many and found very easy and delicious. Regarding this Kasundi, I made it and enjoyed too much, how can it be preserved for a long time as raw mangoes are available in a season only ?

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