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Aam Kasundi with amchur powder
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Chef :
The Epicurean FeastAam Kasundi with amchur powder
Aam kasundi or mustard pickled with mango is a popular and essential condiment of a Bengali kitchen. It is traditionally prepared by fermenting mustard with raw mangoes. But since this is not a season of raw mangoes and also the correct time for fermentation, I prepared it with aamchur powder and cooked it instead. Kasundi is often consumed as a dip along with fritters and winter being a perfect time to eat fritters, I was missing kasundi on my plate. So prepared this alternative.
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Ingredient
Food ration :
5 servingsCooking time :
10 mins
25 grams
black mustard seeds
25 grams
yellow mustard seeds
to taste
Salt
4 tablespoons
aamchur powder
1 teaspoon
sugar
1/2 inches
ginger chopped
4-5
green chilies
1/2 cup
mustard oil
1/4 teaspoon
turmeric powder
Cooking instructions
* Step 1
Soak the mustard seeds for half an hour. Strain the water and leave them to air-dry.
* Step 2
Make a paste of mustard seeds, green chilies, ginger, salt, sugar, amchur powder and turmeric powder.
* Step 3
Let the mixture stand for at least 30 minutes. Letting the mixture stand i.e. mustard paste with salt reduces the bitterness of the mustard paste.
* Step 4
Now, take a kadhai. To it add the oil and heat it.
* Step 5
Now, add the mustard paste to the kadhai and let it simmer for 3-4 minutes.
* Step 6
Your kasundi is ready. Store the kasundi in airtight container and you can store it for at least 3 months.
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