Sasmita 
Monday is here again !!! And this time the 194th theme of the Foodie Monday Blog Hop is decided to ‘Summer Fruit Fest’ which is suggested by Swaty Mallick who blogs at Food Trails. It means we have to make a dish using summer special fruits. And when summer is going on, the king of fruit Mango steals all the show for me 😉. So today I have come up with a condiment using raw mango as Mango Mustard Sauce aka Aam Kasundi.
This raw mango sauce using mustard seeds is one of the authentic Bengali cuisine. Although one can enjoy this without using raw mango as simply Kasundi or even some tomatoes can be added in place of raw mango to give another twist. The recipe of kasundi which I have already shared is an instant version and also some vinegar was used in that. But here I have followed the authentic fermentation method.
My backyard mango trees are fully loaded with fresh raw mangoes and I am just in love with them. So this recipe is a must to prepare using those fresh ones. As there are some grated raw mangoes in the blender jar which is moist so I prefer to soak the mustard seeds before adding into the blender. Sugar here promotes the fermentation process. Salt I don’t add while blending and even after blending. Completely vegan & gluten free is this.
Just put the kasundi in an earthen pot / any sterilized jar, cover and allow to ferment in indirect sunlight for 10-12 days. And after that only I prefer to add salt as the salt stops fermentation. Also I love the garlic flavor in aam kasundi, so added. But one can omit this addition. This bengali sauce is super tempting and delicious and goes very well as dip with snacks, spread in sandwich, rolls etc. So do try this aam kasundi in this Mango season surely to enjoy the super yummy flavor.
Recipe Card for ‘Aam Kasundi | Mango Mustard Sauce‘ :
Aam Kasundi
prep time: 10 Mcook time: 0 fermentation time: 10-12 days total time: 10 M
a super tempting and delicious condiment which goes very well as dip with snacks, spread in sandwich, rolls etc
ingredients:
- Raw mango (grated) 2 cup
- Yellow mustard seed 3-4 tbsp
- Black mustard seed 3-4 tbsp
- Garlic clove 7-8 no.
- Green chili 3-4 no.
- Sugar 1-2 tbsp
- Salt as needed
- Mustard oil 2/3 cup
instructions:
How to cook Aam Kasundi
- First wash and soak both varieties of mustard seeds for at least 30 minutes.
- In a blender jar take both soaked mustard seeds, grated raw mangoes, garlic cloves, green chilies, sugar along with mustard oil (keep aside 4-5 tbsp of mustard oil to use later) and make a fine paste.
- Pour into a into a well sterilized glass jar or any earthen pot.
- Drizzle the kept mustard oil and give a quick mix using a neat & clean spoon.
- Cover the jar and allow to stay in indirect sunlight for 10-12 days.
- After that, add salt and mix everything.
- Serve as dip for snacks or spread as sandwich / roll !
NOTES:
I have not added turmeric powder, hence the my kasundi color is light yellow here. But one can use 1-2 pinch of turmeric powder while grinding to get more yellowish color of the aam kasundi.
Garlic cloves are optional, but give a nice flavor to the kasundi.
Adjust spiciness as desired.
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I tried out mango kasundi for the first time on our holiday in Calcutta, a few years ago, and absolutely loved it. Glad to have a tried and tested recipe I can use to make it at home. Your version looks so good!
Never had Raw Mango kasundi.. I am sure it must be a riot of flavours..will love to try the recipe once I get some raw mangoes here.You are fortunate to have mango trees in your backyard. enjoy the mango season!!
I've yet to try out this interesting condiment. It looks so tempting and with all the ingredients I'm sure it must be very delicious.
Loved kasundi color, I never prepared this, it's looking very tasty and aromatic, will try it soon..lovely share��
Mmm, such a lip smacking and a tangy sauce this is, with raw mango. Using mustard must be adding a distinct flavour. Yum
Aam kasundi looks fabulous Sasmita. Just bought a jar of aam kasundi from big bazaar. But I am not sure about garlic in kasundi. Earlier I heard that making of kasundi is almost a religious affair with many restrictions maintaining hygiene and purity. Your looks just perfect and delish.
I made kasundi for the first time to serve with vegetable croquettes,can imaginb that adding raw mango to it must be so flavorful !
I have been thinking of trying this condiment for a long time. Thanks for the tested recipe.I am going to try it soon.