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A fiery and pungent mustard sauce from Bengal, made by grinding mustard seeds with green chilies and spices. This iconic condiment adds a sharp, tangy kick to snacks, sandwiches, and fish preparations.
For 8 servings
Soak the Mustard Seeds
Grind the Kasundi Paste
Mature the Kasundi
A fiery and pungent mustard sauce from Bengal, made by grinding mustard seeds with green chilies and spices. This iconic condiment adds a sharp, tangy kick to snacks, sandwiches, and fish preparations.
This bengali recipe takes 20 minutes to prepare and yields 8 servings. At 225.17 calories per serving with 5.12g of protein, it's a moderately challenging recipe perfect for side.
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Store and Serve
Add 1/4 cup of grated raw green mango to the blender along with the mustard seeds for a tangy, fruity twist.
Incorporate 4-5 cloves of garlic during the grinding process for a pungent, garlicky flavor profile.
Add 1-2 tablespoons of sugar or jaggery powder while mixing in the oil and vinegar to balance the heat with a touch of sweetness.
Mustard seeds contain selenium and magnesium, which are known for their anti-inflammatory and heat-producing properties, potentially helping to soothe muscle aches.
Both mustard seeds and turmeric are packed with antioxidants that help combat cellular damage caused by free radicals in the body.
The pungent compounds in mustard, like capsaicin in the chilies, can give a temporary boost to your metabolic rate.
The short fermentation process during maturation can encourage the growth of beneficial bacteria, which may aid in digestion and gut health.
Bitterness in kasundi can be caused by a few factors: over-grinding the seeds which generates heat, using warm water for grinding, or using old, poor-quality mustard seeds. Grinding in short pulses with cold water is essential.
When stored in a sterilized, airtight glass jar in the refrigerator, homemade kasundi can last for up to 2-3 months. Always use a clean, dry spoon to prevent contamination.
In moderation, yes. Mustard seeds are rich in minerals and antioxidants. However, kasundi is high in sodium and oil, so it should be consumed in small quantities as a condiment.
A single serving of 1/4 cup (about 65g) contains approximately 130-150 calories, primarily from the mustard oil.
Yes, you can use only black or only yellow mustard seeds. However, the traditional recipe uses a combination of both to achieve the perfect balance of pungency, color, and flavor.
If your kasundi is too thick, you can stir in a teaspoon of mustard oil or vinegar at a time until you reach your desired consistency. Avoid adding water after it has been prepared as this can reduce its shelf life.
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