Kasundi (Bengali mustard sauce)
Vegetarian
কাসুন্দি · kāsundi
Soaked mustard seeds ground with green mango, green chilli, garlic and turmeric, sharpened with vinegar and mustard oil. A nose-tingling Bengali sauce for fritters and fried fish; this is a quick home version of the long-fermented original.
Kasundi (Bengali mustard sauce) is a Bengali condiment from India, ready in about 4 hours 15 minutes and made with mustard seeds, raw green mango and mustard oil. It serves 16 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 15 min
- Cook
- 0 min
- Rest
- 4 h
- Total
- 4 h 15 min
- Serves
- 16
- Level
- Easy
- Calories
- 55
Most of the time is soaking the seeds; it tastes best after resting a day or two in the fridge.
Method
Step 1
Soak the mustard seeds (opens in a new tab) in the water and half the vinegar for at least 4 hours or overnight. This softens them and tames their bitterness.
- 2 min
Step 2
Blend the seeds with their soaking liquid, the mango, green chillies, garlic (opens in a new tab), turmeric (opens in a new tab), salt and sugar (opens in a new tab) to a fairly smooth, thick sauce. Blend in short bursts — overheating mustard makes it bitter.
Step 3
Stir in the remaining vinegar and the mustard oil (opens in a new tab) and taste: it should be sharply sour, salty and pungent.
Step 4
Spoon into a sterilised glass jar and refrigerate. The raw bitterness fades and the pungency mellows after 1–2 days.
About this dish
- Origin
- Bengal, West Bengal, India · Well documentedEaten on both sides of the border; Bangladesh has its own strong kasundi tradition.Also popular in BangladeshMore food from India
- Dish
- Snack · Lunch · Condiments, chutneys & relishes · Sauces · Dips & spreads
- Cooking method
- Blended, No-cook
- Taste
- spicy (chilli heat), tangy, sour, salty
- Diet
- Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carbWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style - Good for
- Make-ahead
- Cook more with
- Mustard seeds · Raw green mango · Mustard oil · White vinegar · Green chilli · Garlic
- Techniques
- Wet grinding · Emulsification
Allergens
- Contains: Mustardfrom mustard seeds, mustard oil
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
55 kcal per serving
Estimated1 serving ≈ 28 g · recipe makes 16
Where the energy comes from
- Protein 8%
- Carbohydrate 29%
- Fat 63%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 55 kcal | 197 kcal |
| Protein | 1.2 g | 4.3 g |
| Carbohydrate | 4.2 g | 15 g |
| Net carbohydrate | 3.4 g | 12.2 g |
| Sugars | — | — |
| Added sugars | 0.3 g | 0.9 g |
| Fibre | 0.8 g | 2.8 g |
| Fat | 4 g | 14.2 g |
| Saturated fat | 0.4 g | 1.4 g |
| Trans fat | — | — |
| Cholesterol | — | — |
| Sodium | 220 mg | 781 mg |
| Salt equivalent | 0.5 g | 2 g |
Vitamins & minerals per serving
- Potassium
- 66 mg
- Calcium
- 15 mg
- Iron
- 0.5 mg
- Magnesium
- 17 mg
- Vitamin A (RAE)
- 9 µg
- Vitamin C
- 9 mg
- Vitamin D
- —
- Vitamin B12
- 0 µg
- Folate (DFE)
- 13 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Raw green mango: Ripe raw mango (FDC 169910) used as a stand-in; unripe green mango is more acidic and has less sugar, so sugars are slightly overstated.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Traditional kasundi is fermented for days in the sun from mustard ground on a stone with salt, raw mango and spices; this vinegar version gets close in a fraction of the time.
Common mistakes
- Grinding dry mustard for too long, which turns the sauce harshly bitter.
Serve with
- Serve with beguni, fish fry, chicken cutlets, momos or as a sandwich spread; mix a spoonful into a mustard fish curry.
Food safety
- Store in a scrupulously clean, completely dry jar (sterilise it in boiling water or a low oven and let it dry fully), and always use a dry spoon; moisture is what spoils chutneys and pickles.
Storage
- Refrigerate in a clean glass jar for up to 3 weeks.
History
Kasundi has long been made in Bengali households, traditionally as a seasonal preparation tied to the mango season.
Confidence: Commonly attributed
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Raw green mango, peeled and chopped (about 180 g flesh)1 piece · 250 g
Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.
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