As Béchamel sauce to France, brown sauce to Denmark, so as Kashundi is to Bangladesh! Kashundi is tangy, spicy mustard sauce blended with green mango and chili that will take your mustard experience to next level. Bangalis eat this kashundi with green mango slices, apples, strawberries, plums or even cucumbers, because why not? Kashundi means summer to us, kashundi means eating green mangoes in lazy summer afternoons with a favourite book in hand, in all words – kashundi means love. Is there anything greater than beyond love?

There’s only a few ingredients (compared to other recipes!) needed for Kashundi and it takes even lesser time to make it! The main ingredient is mustard – both yellow and red mustard seeds. The yellow mustard gives the taste and bright color while red mustard adds the kick to the sauce. However, always take half the amount of red mustard seeds, as the taste may turn bitter.

Another important ingredient is green mango, as it gives the tangyness to the sauce and adds a special texture. For the spiciness, you have to add green chilies.

First, we need to blend mustard seeds. Our older generation always say that if you blend mustard with green chilies, it will not turn bitter. Well, I have tried to blend with or without green chili, and to be honest, bitterness depends on the age of mustard seed. The older the seeds the bitter the taste get. Anyway, I put chili, ginger, and all mustard seeds in a jar adding some water and blend them until smooth.

Then I added vinegar, salt and sugar and lastly added grated mangoes to mustard paste and set them aside. Note, that I did not blend these ingredients with mustard sauce, just mixed them together. About the grated mango, the finer it is, the better. So I have used the smallest side of the cheese grater.

To start cookingI added mustard oil in a deep pan and some turmeric and let them simmer for a minute, until the oil turns yellow.

Then I added mustard -green mango paste to oil. In the beginning, the sauce will look a little clumpy. After 3-4 minutes of cooking in medium heat, the sauce will look more fluid and consistent.

All in all, the total simmering of the sauce should be 5-6 minutes. If we overcook the sauce it will get (again too many precautions). When done, I put it in another container or glass bottle to cool it down completely and then stored it in a fridge for longer shelf-life.

So enjoy this super delicious and healthy mustard sauce aka Kashundi with your salad or simply with fruits. It is healthy as mustard helps to fight against cold, flu and inflammation. If you think its too spicy for your taste, then you can skip the green chili but still it would taste great!

Recipe: Kashundi Prepping time: 5mins, Cooking time: 6 minutes

Ingredients: Green Mango grated – 1 cup White/Yewllo mustard – 1/4 Cup Red/brown mustard- 1/2 Cup Spices and Condiments: Ginger (grated) – 1tbsp Green Chilies – 10-11 Turmeric powder – 1 tsp Mustard oil – 1/2 Cup White Vinegar – 1/2 Cup Water- 1 cup Salt and Sugar – to taste

Instruction: 1. Blend mustard seeds, ginger and salt with a hand blender. Add water and make a smooth paste. 2. Add grated water, mango and sugar to mustard paste and set them aside. 3. In a deep pan, add mustard oil and heat up in medium heat. Then add turmeric powder and cook for a minute. 4. Add mustard paste to oil and continue cooking in medium heat. Stir occasionally. Taste and adjust salt and sugar. Add more water if sauce seems too thick. 5. Total cooking time should not be more than 6-7 minutes. When done, put in a glass jar and cool down completely. Store in fridge. Enjoy Kashundi with any tart fruits or salads.