East Indian

Kasundi (Bengali Mustard Relish)

Name: Kasundi (Bengali Mustard Relish)
Total time: 20 min
Yield: 8 servings
Cuisine: East Indian
Ingredients: 1/4 cup black mustard seeds; 2 tbsp yellow mustard seeds; 5 green chilies; 1/4 cup raw mango, chopped; 3 tbsp mustard oil; 1/2 tsp turmeric; 2 tbsp vinegar; 1 tsp salt; 2 tbsp water

Rina @rina_b

Kasundi (Bengali Mustard Relish) is East Indian home cooking, eaten at lunch and dinner. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

20 min Easy Diabetic friendly Low carb Vegetarian Pescatarian Vegan Halal Gluten free Dairy free

Ingredients

Serves

The quantities follow this count.

1/4 cup black mustard seeds
2 tbsp yellow mustard seeds
5 green chilies
1/4 cup raw mango, chopped
3 tbsp mustard oil
1/2 tsp turmeric
2 tbsp vinegar
1 tsp salt
2 tbsp water

How to cook it

Soak the mustard seeds in a little water for 3-4 hours until they soften slightly, then drain.
Grind the soaked mustard seeds with the green chilies, raw mango, turmeric, and salt into a smooth, thick paste, adding a splash of water as needed.
Stir in the vinegar and mustard oil until fully combined.
Transfer to a clean glass jar and let it rest at room temperature for a day so the flavors mellow and the raw mustard bite settles.
Store in the refrigerator and spoon out a little at a time to serve alongside fried fish, snacks, or rice.

Watch how to cook Kasundi (Bengali Mustard Relish)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Kasundi (Bengali Mustard Relish), read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Aloo Posto (Potato in Poppy Seed Paste)
  
  35 min
The cooked vegetable
- Aloo Bhaja (Bengali Fried Potato Strips)
  
  20 min
The protein alongside
- Arhar Dal (Bihari-Style Toor Dal)
  
  30 min
What it is eaten with
- Bajra Bhakri (Pearl Millet Flatbread)
  
  35 min

A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Kasundi (Bengali Mustard Relish) carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Kasundi (Bengali Mustard Relish)
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 60 kcal
Protein: 1 g
Carbs: 3 g
Fat: 5 g
Fiber: 1 g
Sugar: 1 g
Sodium: 280 mg
Saturated fat: 0 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Kasundi (Bengali Mustard Relish) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.