By: Jigyasa Kakwani
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Aam Kasundi aka Bengali-style mango mustard dip is a bursting-with-flavours condiment and adds zest and pungent heat to various Bengali dishes.
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Aam Kasundi pairs well with all kinds of parathas. Want to learn how to make this dip? Here is the recipe:
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500g green mango, 50g black and yellow mustard seeds each, 5 garlic cloves, 2 green chilli, 100ml mustard oil, 1 tbsp sugar, 1 tsp salt.
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Wash mustard seeds and sun-dry for 2 days. Wash mangoes and dry using a kitchen towel. Peel the skin, cut the mangoes into small pieces and discard the seeds.
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Sprinkle half of the salt over mangoes and put these in a perforated bowl. After 15 minutes the mangoes will start releasing moisture. Discard the liquid.
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Now add mangoes, both types of mustard, green chilli, and garlic in a mixer grinder and make a coarse paste.
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Transfer the paste to a big earthen pot and pour mustard oil, sugar, and salt. Mix it all using a dry spoon.
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Cover the pot with a clean cloth and keep it in the kitchen for 7 days. It does not need to be placed under direct sunlight.
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After 7 days, open the cloth and transfer the Aam Kasundi to a clean jar. Store in the fridge and consume within one month. Enjoy!
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For a store-like mustard sauce recipe, click here.
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