This is a typical Bengali cuisine with tangy and sour mangoes which are now available abundantly in this season.
Every year I try to make 2 jar of these – one for my family and one for my neighbours. 🙂
This is the first batch this year , since I started blogging a week back, thought of sharing this wonderful recipe with you all. It has a tangy , spicy and pungent taste because of mustard seeds and mustard oil. Kasundi ( mustard sauce ) is originally made of only mustard seeds but this particular recipe is made, combined with raw mangoes and taste heavenly. A must try for everyone loving pickles or achar.
The sauce can be used as a base for many fish especially hilsa and chicken dishes.
Main Ingredients :
- 4 medium-sized raw mango (cut in small pieces) and then grinded
- Mustard oil 5 tablespoon
- Sugar 500 gm
- Mustard powder 3 teaspoon
- Ajwain powder 3 teaspoon
- Cumin powder 2 teaspoon
- Red chili powder
- A pinch of salt
- Vinegar 2 teaspoon
Heat the wok with the mustard oil in it. When the oil is hot add in the grinded raw mangoes , fry for a minute, then add the haldi powder , chilli powder. After sauteing for a while add in the remaining ingredients .
Saute till the mixture becomes sticky and oil oozes out . At the end add two teaspoon of vinegar .Vinegar is added in order to preserve this sauce for a longer period of time.
So simple, now pour in the mixture in an airtight container and cool it off. It can be stored for a period of 2 weeks.
Enjoy your homemade mango sauce—– 🙂