Kashundi
Veg
Vegan
Bengali fermented mustard sauce — pungent, tangy, and fiercely hot ground mustard seeds fermented with raw mango or tamarind. The Bengali condiment that goes with everything from fish fry to telebhaja.
Cuisines
Bengali
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 1/2 cup | yellow mustard seeds |
| 1/4 cup | black mustard seeds |
| 1 cup | green mango, peeled and chopped |
| 5 cloves | garlic |
| 2 inches | ginger, peeled |
| 2 pieces | green chilies |
| 1 tsp | turmeric powder |
| 1 tsp | salt |
| 1 cup | white vinegar |
| 1/2 cup | mustard oil |
Instructions
- 1 Soak the yellow and black mustard seeds in water for 2 hours.
- 2 Drain the soaked mustard seeds and add them to a blender.
- 3 Add chopped green mango, garlic, ginger, green chilies, turmeric powder, and salt to the blender.
- 4 Blend the mixture into a smooth paste, adding vinegar gradually to achieve the desired consistency.
- 5 Transfer the paste to a clean jar.
- 6 Heat mustard oil until it reaches smoking point, then let it cool slightly.
- 7 Pour the cooled mustard oil over the mustard paste in the jar.
- 8 Seal the jar tightly and let it ferment in a cool, dark place for at least 3 days before using.
Tips
Ensure the mustard seeds are fully soaked for a smooth paste. Adjust the number of chilies to your spice preference.