Aam kasundi recipe – Instant Bengali mango mustard sauce recipe

Name: Aam kasundi recipe- Instant Bengali mango mustard sauce recipe
Prep time: 15 min
Ingredients: ○ 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 pcs Whole Dry Red chillies; ○ 20 tbsp Vinegar; ○ 1 tsp Black salt; ○ 2 tsp Sugar; ○ 2+1/2 tsp Salt; ○ 4 tbsp Mustard oil

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Make Aam kasundi recipe, an Instant Bengali mango mustard sauce recipe at ease (without long fermentation) in detail with step-by-step photos.

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), vinegar & 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 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.

Green Mango – Choose quite hard green mangoes from the market. Hard mangoes are still raw from the inside and good for making this sauce. Whereas comparatively soft green mangoes can have yellow pulp not good for making kasundi and not good for longevity as well.

Mustard seeds – Here I used black mustard seeds, you can use half a half of black and white or yellow mustard seeds too. Don’t use readymade store bought mustard seeds powder that can make this sauce bitter.

Vinegar – 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.

Cumin seeds & dry red chilli – Cumin seeds and

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 instant 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- Instant Bengali mango mustard sauce recipe

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

Servings

100

servings

Prep time

minutes

Calories

300

kcal

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

Ingredients

○ 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 pcs Whole Dry Red chillies
○ 20 tbsp Vinegar
○ 1 tsp Black salt
○ 2 tsp Sugar
○ 2+1/2 tsp Salt
○ 4 tbsp Mustard oil

Instruction

Wash the green mangoes (≈350 g), 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 3 tbsp black mustard seeds, 1/2 tsp dry roasted paanch phoron, 1/2 tsp cumin seeds & 2-3 dry red chilli, 1 tsp salt, and 8-10 tbsp vinegar.
Blend it well until get 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 the mustard oil after heating). Mix it well.
Aam kasundi is ready. To store it, pour it into a sterilized glass jar. Keep it in sunlight at least for 2 weeks or until its tanginess & spiciness settle down & make it delicious.

Notes

Dry roast 1/2 tsp paanch phoron (Bengali five spice), 1/2 tsp cumin seeds & 2 dry red chillies.
First heat 4 tbsp 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 or even moist fingers into the jar. That can damage the sauce.

Step-by-step instructions with pictures

How to prepare aam kasundi recipe

Wash the green mangoes (≈350g), 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 3 tbsp black mustard seeds, 1/2 tsp dry roasted paanch phoron, 1/2 tsp cumin seeds & 2 dry red chillies, 1 tsp salt, and 8-10 tbsp vinegar.
Blend it well until get 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 at least for 2 weeks or until its tanginess & spiciness settle down & make it delicious.