If you’ve ever dined in a Bengali household, you’ve likely encountered a small bowl of something yellowish, sharp, and oh-so-pungent that instantly tickles your taste buds—that’s Kasundi. More than just mustard sauce, Kasundi is a flavor bomb. It’s a traditional Bengali condiment made from mustard seeds and spices, and it holds a sacred place in Eastern Indian kitchens.
Whether it’s used as a dip for fried snacks, a spread in sandwiches, or drizzled over rice and veggies, Kasundi elevates any dish it touches with its intense, zesty character.
- Cuisine: Bengali (Eastern Indian)
- Course: Condiment / Side Accompaniment
- Diet: Vegetarian / Vegan-Friendly
- Difficulty Level: Moderate (Requires patience & proper technique)
| Prep Time | Cook Time | Total Time | Serving Size |
|---|---|---|---|
| 30 mins | 15 mins | 50 mins | makes about 1Kg |
Ingredients:
- 100gm cup black mustard seeds (for depth of flavor)
- 1 Raw Green mango (peeled)
- 6 green chilies (adjust to spice preference)
- 1-inch piece of ginger
- 1-1/2 tsp turmeric powder
- 60gm mustard oil (raw, for authentic pungency)
- 60m Vinegar
- 60m sugar (optional, to balance bitterness)
- water (adjust as needed)
- Salt to taste
Method:
Step 1:
Wash mustard seeds thoroughly and soak them in water for 4–6 hours or overnight. This helps remove any bitterness and softens the seeds for grinding. For instant use you can soak for 30 minutes.
Step 2:
Drain the soaked mustard seeds. In a blender, add soaked mustard seeds, ginger, chopped green chilies, mango, salt (1 tsp) and water (40gm). Blend until you get a smooth but slightly grainy paste. Don’t over-blend or it can become slimy.
Step 3:
In a pan add 400 gm of water and boil it, now add turmeric powder, sugar cook and stir it continously on medium flame.
Add prepared mustard paste, vinegar, mustard oil and again add salt (2 tsp)
Step 4:
Cook it for 6 to 7 minutes on low flame and stir continously. Kasundi Mustard sauce is ready to have, it taste amazing.
Step 5: Store and Use
Transfer the paste to a clean glass jar or ceramic bowl. Refrigerate it in a clean airtight jar. It keeps well for 2–3 weeks.
🌶️ How to Enjoy Kasundi
- Serve it as a dip with fried fish, pakoras, or cutlets
- Mix it with mashed potatoes for a rustic Bengali-style aloo bharta
- Use it as a spread on sandwiches or wraps
- Add a spoonful to curries for extra tang and depth
💡 Tips for Best Results
- Always use dry, clean utensils while handling kasundi.
- Mustard oil is key to that authentic punch—don’t skip it!
- If you’re new to mustard sauces, start with small amounts. It’s strong but addictive!
🌿 Why Make Kasundi at Home?
Making kasundi from scratch allows you to control the spice and flavor. Plus, store-bought versions can’t compete with the freshness and character of homemade kasundi. Once you’ve made it yourself, you’ll never go back!
Conclusion
Kasundi is not just a sauce—it’s a cultural experience. Deeply rooted in Bengali culinary heritage, it’s sharp, flavorful, and unapologetically bold. If you love strong, complex flavors that linger on the palate, then homemade kasundi is a must-try. It may take a couple of days to ferment, but the result is worth every minute.
Try this traditional recipe and let your taste buds take a trip to Bengal! And don’t forget to comment below—did it remind you of your grandma’s kitchen or a favorite street food joint in Kolkata? 😊
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