Aam kasundi

Bengali mustard sauce

Preparation info

  • Difficulty


  • Makes

    1 x 500 ml


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Enjoy this tangy sauce with tandoori dishes, kebabs, and even on sandwiches.

Preparation 10 minutes


  • 3 tablespoons yellow mustard seeds
  • 2 teaspoons black mustard seeds
  • 300 g (10½ oz) green mango, peeled and grated
  • 3 tablespoons chopped green chillies
  • ½ teaspoon freshly grated turmeric
  • 1½ tablespoons salt
  • 1 tablespoon sugar
  • 2½ tablespoons malt vinegar
  • 60 ml (2 fl oz/¼ cup) mustard oil


If you have a blender like the ones popular for juicing, use it for this recipe, as it is compact and chops very well. Otherwise a normal blender will do, but it might not crush the mustard seeds — so it may be good to grind them a bit first, using a mortar and pestle.

Add all the ingredients to the blender and blend to a smooth paste.

Spoon into a sterilised jar, seal and refrigerate. This sauce will keep in the fridge for 2 days.