Kasundi (Bengali mustard chutney)

Kasundi is a mustard based sauce that comes from Bengal. It’s also eaten in Bihar. Lots of versions are there by adding tomatoes and raw mangoes. I just wanted a basic one and here it is. Strong and delicious. It can go with so many dishes. Mixed with boiled potatoes, green veggies, eaten with spring rolls or fried snacks. Endless options. It’s healthy too as it has garlic and mustard. Both have medicinal qualities. 

INGREDIENTS 

4-5 tbsp mustard seeds (soaked in water for 2-4 hours)

4-5 tbsp garlic chopped 

2-3 green chillies (I used red ones)

2-3 tbsp mustard oil 

Salt 

Turmeric( optional) 

Water 

2-3 tbsp apple cider vinegar

METHOD

1. Grind all the ingredients together till it comes together as a paste. 

2. Mix mustard oil and water as needed. 

3. It’s ready to eat, but tastes better as it ages. 

4. Serve with every possible thing! I plan to eat with savory waffles. 

Mango coconut chutney

I tasted mango coconut chutney made by a dear friend. The flavors were lovely and refreshing. Here I am posting with the ingredients I had in hand. It tasted different ... Non the less good way to eat my dosa and idli besides with other chutnies. 

Ingredients 

1 chopped raw mango

1 bowl grated fresh coconut

3-4 green chilies 

3-4 pods garlic

Salt

1 tbsp oil

1/4 tsp mustard seeds

1 tsp urad dal

Pinch of Hing

Few curry leaves

1 red chilli

Method 

1. Grind together mango, coconut, green chilli, garlic salt to a fine paste. 

2. Heat oil and add hing, mustard and let it splutter. 

3. Add urad dal and red chilli and let them color. 

4. Add curry leaves and pour on chutney. 

5. Serve with dosa, idli or dhokla.