Also knows as Bengali kashundi, this pungent tangy mustard sauce is prepared with sour green mangoes and mustard seeds. A classic condiment, used broadly in Kolkata, from street food to everyday cooking.
3 sour green mangoes
½ cup black mustard seeds
¼ cup yellow mustard seeds
4 to 5 green chilies
1-cup mustard oil
½ cup white vinegar
salt, as per taste
Grind the mustard seeds to a coarse consistency.
Next, peel the mangoes and grind the pulp along with roughly chopped green chilies to a paste.
In a medium hot saucepan, add the mango paste, mustard powder, turmeric and salt to taste. Pour vinegar and half the mustard oil. Give it a mix and cook for just two minutes. Taste for salt.
Turn off the heat, pour rest of the mustard oil, mix and let it rest for couple of hours. Once it comes to a room temperature, pour it in airtight bottle and keep it in the refrigerator.
The spice and pungency gets better the next day.
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