Pickles

Kashundi is a type of traditional Bengali mustard sauce or relish that originated in the Indian subcontinent. It is known for its strong and pungent flavor, characteristic of mustard-based condiments. Kashundi is a popular accompaniment in Bengali cuisine and is often served with various snacks and fried items.

Here's a basic recipe for making Kashundi:

Ingredients:

1. Yellow Mustard Seeds: 1 cup
2. Black Mustard Seeds: 1/4 cup
3. Green Chilies: 4-5 (adjust according to spice preference)
4. Ginger: 1 inch piece, chopped
5. Turmeric Powder: 1/2 teaspoon
6. Salt: 1 teaspoon (adjust to taste)
7. Mustard Oil: 1/2 cup (you can adjust the quantity based on your preference)
8. Vinegar: 1/4 cup

Instructions:

1. Soak Mustard Seeds: Soak both yellow and black mustard seeds in water for at least 4 hours or overnight.

2. Grind Mustard Seeds: Grind the soaked mustard seeds along with green chilies, chopped ginger, turmeric powder, and salt to a smooth paste. You can use a little water if needed.

3. Add Mustard Oil: Transfer the mustard paste to a bowl and add mustard oil. Mix well.

4. Add Vinegar: Add vinegar to the mixture and stir thoroughly.

5. Store: Transfer the Kashundi to a clean, airtight jar. Allow it to mature for a day or two before using to enhance the flavors.

Note: The pungency of the Kashundi will mellow down a bit as it matures.

Kashundi is often served with fried snacks like fish cutlets, fish fries, and other savory items. It adds a bold and flavorful kick to the dishes it accompanies. Additionally, Kashundi is sometimes used as a marinade for certain Bengali dishes.

Laziza Lime Pickle is known for its tangy and sour taste, which comes from the use of fresh lime pieces that are marinated in a mixture of salt, spices, and oil. The combination of red chili powder, turmeric powder, fennel seeds, mustard seeds, and cumin seeds adds a unique flavor profile to the pickle, while the oil helps to preserve the pickle and enhance its texture. The use of high-quality ingredients and traditional recipes is what sets Laziza Lime Pickle apart and makes it a popular choice among pickle enthusiasts. Additionally, this pickle can be used to add flavor and spice to a variety of dishes, making it a versatile ingredient in Indian cuisine.

Mixed Pickle (or Achaar) is a flavorful combination of vegetables preserved in aromatic spices and oil. It’s tangy, spicy, and pairs perfectly with parathas, dal-chawal, or curd rice.

Shan Mango pickle (Aam ka Achar) is a delicious, spicy, and tangy Indian condiment made with raw mangoes, spices, and oil. It’s a staple in Indian households and pairs perfectly with parathas, rice, and dal.