Aam kasundi recipe- Bengali mango mustard sauce recipe

Make Aam kasundi recipe or Bengali mango mustard sauce recipe at ease. What is aam kasundi ? Aam kasundi is a bengali style mango mustard sauce made with green mango or raw mango(kacha aam/কাঁচা আম), mustard(shorshe/সর্ষে in Bengali) & some spices. However, this mango kasundi is a twist of the tangy raw mango & spicy mustard sauce recipe. Generally, Kasundi (bengali mustard chutney) is used as a bengali snack dipping sauce, this aamer kasundi(mango mustard sauce) does the same, however, one can eat this tangy chutney with rice or roti too.

Aam kasundi is in the picture clicked from top

Aam kasundi contains a smooth paste of raw mango with mustard seeds & vinegar, spiced up with dry roasted whole cumin, red chill and bengali five spices blended form.

Vinegar is one more important ingredient in making plain kasundi or aam kasundi. ➊ Firstly, Vinegar helps in making a smooth paste of mustard, ➋ secondly, vinegar acts as a stabilizer or preservative in this sauce & lastly vinegar removes the bitterness of mustard. ➌ Though vinegar adds a little more tanginess to this sauce however the addition of salt & sugar easily balances it.

This raw mango-flavoured spicy & tangy mustard sauce goes perfect with any bengali snacks as a dip. This mango-mustard sauce also goes well with rice & dal or rice & shaak bhaja. Even this sauce also can be used in making different bengali recipes. 

Make this aam kasundi at home & store it as per the following description. Hope my step-by-step method will help you to do it perfectly.

Check my other kacha aamer recipes

Kacha aamer chutney

Aam Panna recipe

Aam kasundi recipe

Recipe by Moumita PaulCourse: Sauce/ChutneyCuisine: Bengali/IndianDifficulty: Easy
Servings

100

servings
Prep time

15

minutes
Calories

300

kcal

Aam kasundi is a bengali style mango mustard sauce made with raw mango, mustard & some spices. In short, aam kasundi is a twist of tangy mango & spicy mustard sauce recipe. 

Ingredients of Aam kasundi

  • ○ 350 g Kacha aam/Mango(raw/green)

  • ○ 3 tbsp black Mustard seeds

  • ○ 1/2 tsp Paanch phoron/Bengali five spice

  • ○ 1/2 tsp Cumin seeds

  • ○ 2-3 Whole Red chillies

  • ○ 20 tbsp Vinegar

  • ○ 1 tsp Black salt

  • ○ 2 tsp Sugar

  • ○ 2+1/2 tsp Salt

  • ○ 4 tbsp Mustard oil

Making Aam kasundi

  • Wash the mangoes, pat them dry, peel them, and cut them into small cubes.
  • Smear the mango cubes with 1+1/2 tsp salt and 1 tsp turmeric powder.
  • Keep it in sunlight or in room temperature for 1 hour. 
  • After 1 hr, put the mango cubes into a blender along with mustard seeds, dry roasted paanch phoron, cumin & red chilli, 1 tsp salt, and 8-10 tbsp vinegar.
  • Blend it well until getting a smooth paste.
  • Take out the paste in a mixing bowl.
  • Add 1 tsp black salt, 2 tsp sugar, 10 tbsp vinegar & 4 tbsp mustard oil(totally cooling down after heating). Mix it well.
  • Aam kasundi is ready. To store it, pour it into a sterilized glass jar. Keep it in sunlight atleast for 2 weeks or until its tanginess & spiciness settle down & make it delicious.

Notes

  • Dry roast paanch phoron(Bengali five spice), cumin seeds & red chillies.
  • First heat the mustard oil, then completely cool it down before adding it to the kasundi mix.
  • If little bitterness(from mustard) exists, don’t worry, vinegar will remove that bitterness within 1-2 weeks.
  • For a long time storing, must store it in a sterilized glass jar & sometimes put it in the sunlight.
  • Don’t put water in this sauce, even don’t put a moist spoon even fingers into the jar. That may damage the sauce.

Step-by-step instructions with pictures

How to prepare aam kasundi

  • Wash the mangoes, pat them dry, peel them, and cut them into small cubes.
  • Smear the mango cubes with 1+1/2 tsp salt and 1 tsp turmeric powder.
  • Keep it in sunlight or in room temperature for 1 hour. 
small mango pieces smeared with salt & turmeric
  • After 1 hr, put the mango cubes into a blender along with mustard seeds, dry roasted paanch phoron, cumin & red chilli, 1 tsp salt, and 8-10 tbsp vinegar.
  • Blend it well until getting a smooth paste.
smooth blending of mango mustard and spices
  • Take out the paste in a mixing bowl. Add 1 tsp black salt, 2 tsp sugar, 10 tbsp vinegar & 4 tbsp mustard oil(totally cooling down after heating). Mix it well.
Aam kasundi is ready to store
  • Aam kasundi is ready. To store it, pour it into a sterilized glass jar. Keep it in sunlight atleast for 2 weeks or until its tanginess & spiciness settle down & make it delicious.

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