There used to be this bottle of yellow stuff on my grandmother’s table, to be served with meals. It was poured on greens, fries and most importantly the bengali cure all snack food called chop.
I was not especially taken by its appearance and certainly did not think much of its taste. As with a lot of the finer things in life, the taste develops and evolves as we get older. Last summer, I had made Kasundi at home for the first time and my husband was hooked as were the people who sampled this fiery and sharp relish for the first time.
I made this today, to be eaten with chops and I shall share my recipe for my fish chops later, but for now here is a perfectly simple and servicable recipe to satisfy your cravings.
Now, back to the mustard relish, the recipe here is the plain vanilla variety, the traditional one is sometimes made with green mangoes and then there are more creative versions made with tomatoes. In fact, I have made a mental note to actuall make a tomato kasundi this summer.
We have just started the backyard operations, the husband has been hard at work this week, getting his seedlings started. One of my disappointments this week was not being able to be at home more for winter break, I am however scheduled to be off most of spring break which is not bad.
So, onto the recipe.
Kasundi – Bengali Fresh Mustard Relish
Prep Time: 10-12 hours (mostly to soak the mustard)
Makes 3/4 cup kasundi
1/2 cup black mustard seeds
3/4 cup water
3 green chilies
1 teaspoon salt
4 pods garlic
1 inch piece ginger, peeled
1/2 teaspoon sugar
Method of Preparation
1. Soak the mustard, water and chilies for about 8 hours.
2. Place the mustard, water, chilies, salt, garlic, ginger, cilantro and sugar in the blender and blend to a smooth paste.
3. Cut the lime and squeeze in the juice.
4. Serve as needed, or place in a glass jar and store in the refridgerator for 2-3 weeks.
- ½ cup black mustard seeds
- ¾ cup water
- 3 green chilies
- 1 teaspoon salt
- 4 pods garlic
- 1 inch piece ginger, peeled
- ½ teaspoon sugar
- 1 lime
- Soak the mustard, water and chilies for about 8 hours.
- Place the mustard, water, chilies, salt, garlic, ginger, cilantro and sugar in the blender and blend to a smooth paste.
- Cut the lime and squeeze in the juice.
- Serve as needed, or place in a glass jar and store in the refridgerator for 2-3 weeks