Mango season is about to end but here in Dubai we still get good variety of raw mangoes so when I made this fresh batch of mango kasundi to use for some more weeks ,thought to share it with you all. Mango kasundi have a wonderful and addictive taste if you love the pungent and strong taste of mustard oil and mustard seeds.It taste very different then the regular mint or tamarind chutneys.
It can also be made without the addition of raw mangoes but I love the taste of raw mangoes so prefer this version.Addition of mango balance the pungent taste and makes it more delicious and tangy.This kasundi can be served with any fried pakora ,mathri ,cutlets or as a side dish with main course.
You need just few ingredients to make this kasundi - mustard seeds,green chilies, mustard oil and raw mangoes. Like most of the Indian recipes ,kasundi also have few different versions according to each families taste and tradition. Here I am posting my version ,hope you like and enjoy it like I do.
for more chutney recipes check- Amla ki chutney , Instant mango chutney , Kamrakh mirch ki chutney
Prep time-10 min
Cuisine-Indian,Bengali
Difficulty level -easy
Spice level - tangy,pungent
Type - dip, side
INGREDIENTS-
- Yellow Mustard seeds, split / rai kuria- 5o gms
- Green chilies /hari mirch,chopped -3 tbsp
- Black mustard seeds / rai - 2 tsp
- Raw mango/kachcha aam - 300 gm
- Salt /namak -1.5 tbsp
- Mustard oil /sarson ka tel - 1/4 cup
- Turmeric /haldi -1/4 tsp
- Wash and peel raw mango and chop into small pieces.
- In a mixer jar grind rai kuria and mustard seeds.
- Pulse a bit then add raw mango,chilies,mustard oil,salt and turmeric.
- Grind to make a smooth paste.
- Take out and pour in glass jar.
- Add 3 tsp of mustard oil on top of the mixture.
- Cover the jar with a fine muslin cloth.
- Keep the jar for 2-3 days in sunlight.
- Keep refrigerated.
Rai kuria -After removing the black skin of mustard seeds they are coarsely ground and then these yellow crushed seeds are called rai kuria.
