Aam Kasundi —-Bengali Mustard Sauce with Raw Mango—–

This is a typical Bengali  cuisine with  tangy and sour mangoes  which are now available abundantly in this season.

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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 Kasundi ( mustard sauce ) is originally made of only mustard seeds but this  particular recipe is made, combined with raw mangoes  and taste heavenly.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.

Star  Ingredient:20170419_151534

Raw Mango

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

Method :

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 .

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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.20170419_135921

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.

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Enjoy your homemade mango sauce—–  🙂

 

 

 

17 Comments Add yours

  1. What a lovely blog you have! Great photos … mango is so healthy and full of energy. 🙂 Thanks also for following my blog. It is lovely to have your presence. Have a beautiful rest of your week. Blessings, Debbie

    Like

  2. flavours2017 says:

    Thanks Debbie — me a newbie —- yr comments meant a lot to me — Thanks once again for stopping by —- 🙂

    Like

  3. Want to dip my finger in it and have a big lick! 😀 Looks yummy!!!

    Liked by 1 person

  4. flavours2017 says:

    Thanks a lot —- I would have loved to share it with you— 😊

    Liked by 1 person

  5. flavours2017 says:

    Thanks Megala 😊

    Like

  6. flavours2017 says:

    Thanks a lot Shreya 😊

    Liked by 1 person

  7. Shreya says:

    Welcome dear

    Liked by 1 person

  8. petra08 says:

    This sounds incredible! Recipe saved, I will give it a go, can’t wait to taste it 🙂

    Liked by 1 person

  9. flavours2017 says:

    Yes Petra do try this recipe — it has a sweet and tangy taste — hope you will like it 😊

    Liked by 1 person

  10. petra08 says:

    I am sure I will, am intrigued 🙂

    Liked by 1 person

  11. Very interesting!

    Like

  12. Looks delicious! Have you ever tried canning this in a boiling water bath so that you can have batches to use throughout the year? With the sugar, underripe mango, and vinegar, it seems like it would be possible to do so safely, but I’d have to do some digging to be sure.

    Liked by 1 person

  13. flavours2017 says:

    Grt input Julie — I actually make 2 batches a year and with vinegar in it , it lasts for 2 to 3 months of summer. I can try out the boiling water bath — may be that can make it last longer . Thanks a lot for your grt input.😊

    Like

  14. flavours2017 says:

    Do try — it’s yum if you like sweet and tangy taste — 🙂

    Liked by 1 person

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