Aam Kasundi | Green Mango, Green Chiles, and Mustard Sauce

I know how dangerous it is to make assumptions after just a peek inside an unknown cuisine. Yet, I dare to say the use of mustard stands out for me in traditional Bangladeshi cuisine more than anything else. Shorsher tel (mustard oil) is one of the primary cooking mediums. Mustard pastes are often an essential part of food preparation. Mustard seeds are part of Bangladeshi 5-spice mix panch phoron (equal parts of whole seeds: fenugreek, nigella, cumin, black mustard, fennel), and most of the dishes are started with tempering it in mustard oil or ghee. One of the most popular dishes in Bangladesh is Shorshe Ilish, Hilsa fish in mustard sauce. Google the recipes and read the comments — there are many arguments about almost every recipe from the authenticity point of view. Use of ingredients and cooking methods are guarded and respected.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak mustard seeds in cold water for 20-25 minutes.

Step 2

Peel and grate mango. Finely chop green chiles. Measure the rest of the ingredients, reserve 1 tbsp of mustard oil.

Step 3

Strain the soaked mustard seeds. Place all the ingredients (except for reserve mustard oil) in a blender jar (or another small wet grinder) and blend in one go until processed but coarse. Check the seasoning and adjust to taste. Transfer to a sterilized glass jar, add reserved mustard oil on top and close the lid. Mature for two days at room temperature and store refrigerated for a few months.

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