Kasundi:- Bengal’s beloved mustard sauce

Kasundi:- Bengal’s beloved mustard sauce

What is Kasundi?

Kasundi is a fermented mustard sauce or condiments or relish commonly used in Bengali cuisine. It is made from ground Yellow & Black Mustard seed, mixed with spices such as Red chilly, black pepper corn, Jainabad leaves, Ajwain, Cuimin, coriander & fennel seed (chilly & garlic) & vinegar and allow to ferment. It has strong pungent flavour due to the use of mustard and its hotness can vary depending on the use of green chilli. It is popularly known as Bengali mustard sauce.

It is not just a condiment but a culinary gem that reflects the richness of Indian Cuisine. Bengali is so found of Kasundi that they always keep a bottle of it on the dinning table or in party, No matter where a Bengali resides.
Kasundi is one such condiments which is used in every Bengali household. they always use to keep a bottle of it on their dinning table.

https://www.amazon.in/Stalks-Spice-Elmac-Mustard-Kasundi-Sauce-1/dp/B0CHJXC1P8

Characteristic of Bengali Kasundi (কাসুন্দি).:-

Kasundi is a traditional fermented mustard sauce or condiments commonly used in Bengali cuisine (India & Bangladesh) known for its bold , pungent & spicy flavour. Its taste & flavour is totally different than the typical English & french mustard sauce.

Basic Ingredients:–The primary ingredients in preparation of traditional Bengali kasundi is mustard seed (Both black & Yellow mustard) , Vinegar, Green Chilly, Salt, Turmeric powder & Spices like Cumin & methi. However the classical kasundi require just 4 basic ingredients to prepare:-Mustard seed, green chilly, vinegar & salt.

Spicy & pungency:- Its preparation vary from Mild flavour to spicy flavour depending upon the preparation. Its pungency derived from the use of locally grown mustard seed, often enriched with the addition of green chilly or dried red chilly. Vinegar or lime juice are often used in kasundi to impart the slightly sourness or tangy flavour.

Traditional recipe often includes spices like turmeric, ginger & garlic cumin, coriander , saunf, methi to add depth & complex flavour.

Texture:- The texture of this condiments can vary from thick & chunky to smooth & runny texture , depending on how finely mustard seed are grounded and whether additional ingredients like water or oil are added or not. Due to fermentation, it gives a deep umami flavour & enhances its aroma.

Color:– Its color vary from golden-yellow to deep brown color depending upon the type of mustard seed & spices used.

Regional variations:– Since traditional kasundi is associated with Bengali cuisine, whereas different regions or household may have slightly variations with use of tomato or mango.

How homemade kasundi is different from the packed variety:-

Homemade kasundi is usually prepared by natural fermenting method and using natural souring ingredients like lemon juice or raw mango. It does not contain any preservative and free from flavor enhancer. Texture is often thicker like chutney . Homemade kasundi is fresh , more pungent & spicy.

whereas the packaged kasundi are prepared by controlled fermentation in food processing industry. Synthetic vinegar or preservative or stabilisers are used to enhance its shelf life. It has smooth & fine texture and may contains flavor enhancer. Packaged kasundi is less spicy & pungent.

Brief history of its origin:-

Kasundi is an integral part of the Bengali cuisine which owes to its origin during the era of British rule in India. During this time the Bengal province had mix of various sects, this leads to difference in culture & traditions among Bengali people. The local zamindar or Raj Badis were the elite people and their custom & traditions reflects into their food, rituals & language.

According to Ms Renuka Devi Chaudhary , famous connoisseur of Bengali Cuisine in her book “Stree Achaar” she mentioned that only elite Brahmin women had permisson to prepare it at home in a very ritualistic manner. The rule of preparation of Kasundi was so tough that if any family failed to prepare it within the given time, then they were not allowed to prepare it for the next 12 years.

It is not just about the taste of Kasundi in Bengali tradition, it is a symbol of prosperity, well being, deep bond between generations of women of bengali household.

One of the other strict rule for women is that widows & menstruating women were not allowed to prepare it. Also it was prohibited to prepare in the month of birth & death in Bengali family. In every Bengali home, kasundi usually began to prepare in the month of mustard harvesting i.e March-April (during Akshya Tritiya i.e on arrival of Baishakh) ,This precise timing is also ideal weather for fermentation.

With changing of time, culture & traditions in Bengali family, No restriction has left now & has become a very common in every household & its popularity makes it a way into the global cuisine.

Culinary use of Kasundi:-

Since Kasundi is a fermented mustard sauce/condiments in Bengali cuisine known for its pungency, It is primarily used as a Condiments/Chutney to enhance the flavor of various fried snacks items like Pakoras, Samosa, fried fish etc.
Kasundi is also used to marinate fish, chicken & paneer dishes to intensify deep flavor. It can be also be mixed with yogurt for the preparation of salad dips or dressings.
One of the popular ingredients in the preparation of pickles.
It can also be added in the preparation of curries items such as fish curry, vegetable dishes etc.
One of the popular accompaniment to Bengali poori/bread (Luchi) & aloo bharta.
Bengali people love to eat kasundi with Rice & various vegetarian dishes.
It can be used in in the preparation of various Chutney like Mango mustard chuteny, Tomato kasundi chutney.

Example of some of the popular Bengali dishes made by using Kasundi:-

Kasundi Macchar Jhol
Kasundi Ilish Bhapa Maach
Kasundi Begun Bhaja
Bekti paturi (Bekti fish marinated in kasundi & wrapped in banana leaf & steamed)
Kasundi Aloo
Sheem data chorchori (Bengali style mixed veg dishes)
kasundi chalkumro(kasundi ash gourd)
Bhindi Kasundi
Shorshe Begun(Kasundi baigan)
Kasundi Shorshe Chingri (Kasundi prawn curry)
Mochar Chop with kasundi( Banana blossom cutlet)
Kasundi Chicken
Kasundi Salad
Mushroom kasundi
Dim kasundi( Kasundi Egg curry)

Some of the most popular Brand of Kasundi available in market.

Brand name	link	Picture
Mustard Kasundi	https://amzn.to/4jnHAVS
Aroma mustard kasundi	https://amzn.to/4ippmCQ
Urban platter bengali kasundi	https://amzn.to/4igasyG
Golden crown Bengali yellow mustard kasundi sauce	https://amzn.to/3G65nvn
Gusto Foods Mustard Kasundi Sauce	https://amzn.to/4jbsVO7
JOLKHABAR KASUNDI	https://amzn.to/42ozZzG
GREEMUNITY Kasundi	https://amzn.to/42vyLmi
Earth Story Farms Bengal Mustard Desi Kasundi	https://amzn.to/4ibkFfy