East Indian
Kasundi (Bengali Mustard Relish)
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.
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
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.
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.
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The dish at the centre
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The cooked vegetable
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The protein alongside
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What it is eaten with
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.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| 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
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Low
- Food groups it covers
- Nuts and seeds
- How this was set
- Hand audited
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.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on mustard seed and raw mango.
From the same kitchens
More cooking from East India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.