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Aam Kasundi with amchur powder
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A picture of Aam Kasundi with amchur powder.

Aam Kasundi with amchur powder

The Epicurean Feast
The Epicurean Feast @cook_18177942
Israel

Aam kasundi or mustard pickled with mango is a popular and essential condiment of a Bengali kitchen. It is traditionally prepared by fermenting mustard with raw mangoes. But since this is not a season of raw mangoes and also the correct time for fermentation, I prepared it with aamchur powder and cooked it instead. Kasundi is often consumed as a dip along with fritters and winter being a perfect time to eat fritters, I was missing kasundi on my plate. So prepared this alternative.
#ebook 50

Aam kasundi or mustard pickled with mango is a popular and essential condiment of a Bengali kitchen. It is traditionally prepared by fermenting mustard with raw mangoes. But since this is not a season of raw mangoes and also the correct time for fermentation, I prepared it with aamchur powder and cooked it instead. Kasundi is often consumed as a dip along with fritters and winter being a perfect time to eat fritters, I was missing kasundi on my plate. So prepared this alternative.
#ebook 50

Read more

Aam Kasundi with amchur powder

The Epicurean Feast
The Epicurean Feast @cook_18177942
Israel

Aam kasundi or mustard pickled with mango is a popular and essential condiment of a Bengali kitchen. It is traditionally prepared by fermenting mustard with raw mangoes. But since this is not a season of raw mangoes and also the correct time for fermentation, I prepared it with aamchur powder and cooked it instead. Kasundi is often consumed as a dip along with fritters and winter being a perfect time to eat fritters, I was missing kasundi on my plate. So prepared this alternative.
#ebook 50

Aam kasundi or mustard pickled with mango is a popular and essential condiment of a Bengali kitchen. It is traditionally prepared by fermenting mustard with raw mangoes. But since this is not a season of raw mangoes and also the correct time for fermentation, I prepared it with aamchur powder and cooked it instead. Kasundi is often consumed as a dip along with fritters and winter being a perfect time to eat fritters, I was missing kasundi on my plate. So prepared this alternative.
#ebook 50

Read more
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Ingredients

10 mins
5 servings
  • 25 gramsblack mustard seeds
  • 25 gramsyellow mustard seeds
  • to tasteSalt
  • 4 tablespoonsaamchur powder
  • 1 teaspoonsugar
  • 1/2 inchesginger chopped
  • 4-5green chilies
  • 1/2 cupmustard oil
  • 1/4 teaspoonturmeric powder
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Steps

10 mins
  1. 1

    Soak the mustard seeds for half an hour. Strain the water and leave them to air-dry.

  2. 2

    Make a paste of mustard seeds, green chilies, ginger, salt, sugar, amchur powder and turmeric powder.

    A picture of step 2 of Aam Kasundi with amchur powder.
  3. 3

    Let the mixture stand for at least 30 minutes. Letting the mixture stand i.e. mustard paste with salt reduces the bitterness of the mustard paste.

  4. 4

    Now, take a kadhai. To it add the oil and heat it.

    A picture of step 4 of Aam Kasundi with amchur powder.
  5. 5

    Now, add the mustard paste to the kadhai and let it simmer for 3-4 minutes.

    A picture of step 5 of Aam Kasundi with amchur powder.
  6. 6

    Your kasundi is ready. Store the kasundi in airtight container and you can store it for at least 3 months.

    A picture of step 6 of Aam Kasundi with amchur powder.
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The Epicurean Feast
The Epicurean Feast @cook_18177942
on January 07, 2020 17:51
Israel
I am Dr. Tanaya Bose, a Bengali, a foodie, a researcher and a mother. I am passionate about food and cooking. On this page, I will present to you different food, Indian as well as international. I manage a blog https://theepicureanfeast.com. Please visit my page to find out more interesting recipes.
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