My favorite mustard sauce is the one that is also at times referred as The Bengali Kashundi, something I learnt recently. I used to think that kashundi was this individual type of sauce prepared with green mango and mustard seeds. A classic condiment, used broadly in Kolkata, from street food to everyday cooking. And then I learnt from the food blog world that there are quite different varieties of kashundi available. So why the name ‘Kashundi’! That’s something I am still unaware of.
The Bengali Kashundi
My aunt makes a big batch of this sauce using raw mango with mustard kashundi (The Bengali Kashundi) every year. I like her homemade version much more than the store bought ones. It’s fiery and quite pungent. This season, after observing the mango overload in every nook and corner, I got inspired too. It is a great dip that goes perfectly with the deep fried food. But you can also use it in various different ways and here is a fun way I like to occasionally use this sauce.
KEY POINTS
Mustard seed is a tricky ingredient; it can make or break the dish completely. A little over grinding of the seed or minute overcooking turns any dish super bitter. Another key element for this sauce is the mustard oil. It’s the oil that makes it pungent. It’s important to coat the entire sauce in mustard oil and let it rest for a few hours. I realized that after couple of days, the taste gets much better. It brings out the beautiful balance of flavor; hint of sour, the spice of mustard seed and green chili plus that super pungency from raw mustard oil. I prefer to make in big batch and store in two jars. It is freezer friendly and can last for a year. Every time I have to use it, I just thaw the bottle by dunking it in a bowl of hot water. Storing in two or three small containers fastens the thawing process.
