Aam Kashundi | How to make Aam Kashundi

By Mukulika Sengupta  |  16th Mar 2016  |  
5.0 from 1 review Rate It!
  • Aam Kashundi, How to make Aam Kashundi
  • Prep Time


  • Cook Time


  • Serves





About Aam Kashundi Recipe

This is a Bengali preparation. Kashundi is made with mustard seeds and when combined with raw green mangoes it becomes the most lip smacking pickle.

Aam Kashundi, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Aam Kashundi is just mouth-watering. This amazing recipe is provided by Mukulika Sengupta. Be it kids or adults, no one can resist this delicious dish. How to make Aam Kashundi is a question which arises in people's mind quite often. So, this simple step by step Aam Kashundi recipe by Mukulika Sengupta. Aam Kashundi can even be tried by beginners. A few secret ingredients in Aam Kashundi just makes it the way it is served in restaurants. Aam Kashundi can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Aam Kashundi.

Aam Kashundi

Ingredients to make Aam Kashundi

  • 1/2 kg raw mango
  • 1/4 cup mustard seeds
  • 2 green chillies
  • 1/4 tsp salt
  • 4 tbsp coriander seeds
  • 3 tbsp cumin seeds
  • 5 dry red chillies
  • 1 tsp turmeric powder
  • 2 cup sugar
  • 2 tbsp salt

How to make Aam Kashundi

  1. Dry roast the coriander seeds, cumin seeds and dry red chillies. Grind them to a powder.
  2. Soak the mustard seeds in warm water for half an hour. Grind to a paste along with green chillies and salt.
  3. Peel the raw mangoes and cut into slices. Make a puree in the blender.
  4. Heat some oil, add the ground powder and saute for a few seconds. Add the mustard paste and cook for some time. Now add the pureed raw mango, salt, sugar and turmeric powder. Cook for 10 minutes.
  5. Check the seasoning. Adjust the salt or sugar accordingly.

Reviews for Aam Kashundi (1)

Megha Vikram Singh2 years ago

This sounds so good... I'm adding it to my to do list.