Mango Mustard Kasundi | How to make Mango Mustard Kasundi

By Akum Raj Jamir  |  5th Jun 2016  |  
1 review Rate It!
  • Mango Mustard Kasundi, How to make Mango Mustard Kasundi
Mango Mustard Kasundiby Akum Raj Jamir
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    8

    People

17

1





About Mango Mustard Kasundi

Mango Mustard Kasundi (Mango Mustard Sauce) is a very tasty, tangy, sour and pungent sauce. It is eaten along with pakoras, pizza, sandwich or any other snacks. It can also be used in cooking. Kasundi can be easily made at home.

Mango Mustard Kasundi is a delicious dish which is enjoyed by the people of every age group. The recipe by Akum Raj Jamir teaches how to make Mango Mustard Kasundi step by step in detail. This makes it easy to cook Mango Mustard Kasundi in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Mango Mustard Kasundi at home. This amazing and mouthwatering Mango Mustard Kasundi takes 5 minutes for the preparation and 10 minutes for cooking. The aroma of this Mango Mustard Kasundi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mango Mustard Kasundi is a good option for you. The flavour of Mango Mustard Kasundi is palatable and you will enjoy each and every bite of this. Try this Mango Mustard Kasundi and impress your family and friends.

Mango Mustard Kasundi

Ingredients to make Mango Mustard Kasundi

  • Black Mustard and Yellow Mustard - 50 gms each
  • Raw mango - 1 peeled and cut in small pieces
  • 1 tbsp Turmeric powder
  • 1 tbsp chilly powder
  • 2 tbsp coriander powder
  • 1 tbsp grated ginger
  • 1 tbsp chopped chilly
  • 1.5 tbsp sugar
  • 1 tbsp cumin
  • 1/2 tbsp hing
  • Water as required
  • Mustard Oil - 3-4 tbsp (if you do not have Mustard Oil use any vegetable oil)

How to make Mango Mustard Kasundi

  1. Put all the ingredients except cumin and hing in a blender. Pour in some water and blend it. 
  2. Then pour oil in a pan, add the cumin and let it crackle. Now add the hing and then pour the sauce into the pan and give a nice stir. If sauce is thick put little water to make it slightly thinner.
  3. Stir for about 5 mins and switch off the flame. 
  4. Store it in a sterilised air tight container and keep it under the sun for 2-3 days and then keep under refrigeration.
  5. You can put little salt after some few days once the sauce starts to ferment (putting salt now will stop the fermentation of the sauce).

Reviews for Mango Mustard Kasundi (1)

Tikuli Dograa year ago

Love Kasundi and will surely try this.
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