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:
- Yellow Mustard Seeds: 1 cup
- Black Mustard Seeds: 1/4 cup
- Green Chilies: 4-5 (adjust according to spice preference)
- Ginger: 1 inch piece, chopped
- Turmeric Powder: 1/2 teaspoon
- Salt: 1 teaspoon (adjust to taste)
- Mustard Oil: 1/2 cup (you can adjust the quantity based on your preference)
- Vinegar: 1/4 cup
Instructions:
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Soak Mustard Seeds: Soak both yellow and black mustard seeds in water for at least 4 hours or overnight.
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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.
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Add Mustard Oil: Transfer the mustard paste to a bowl and add mustard oil. Mix well.
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Add Vinegar: Add vinegar to the mixture and stir thoroughly.
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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.
