Kasundi facts for kids
Fish cutlet and kasundi
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| Alternative names | Kashundi |
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| Type | Condiment |
| Course | Sauce/Dip |
| Place of origin | Bangladesh, India |
| Region or state | Bengal |
| Associated national cuisine | India, Bangladesh |
| Main ingredients | Mustard |
| Ingredients generally used | Mustard, spices, salt |
| Variations | Aubergine Kasundi, Tomato Kasundi |
| Similar dishes | Dijon mustard, Creole mustard |
Kasundi (Bengali: কাসুন্দি) is a special type of mustard sauce or relish from Bengal, a region in Bangladesh and India. It's made from fermented mustard seeds and spices. Sometimes, dried mangoes, dried Indian plums, or olives are added. Kasundi is very popular as a dipping sauce in Bengali cooking.
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What is Kasundi?
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Kasundi is a mustard sauce that gets its strong, sharp taste from fermented mustard seeds. It's much more intense than other mustard sauces. It has a very pungent flavor. This can make your nose tingle and even bring tears to your eyes, just like wasabi does!
Some famous chefs have called Kasundi "the answer to ketchup." They describe it as "ketchup with a lot more going on." Others say it's a "rich, unctuous tomato sauce of Indian origin." However, food experts say these ideas are not quite right. Kasundi is unique.
How Kasundi is Used Today
Today, Kasundi is often served with Bengali snacks. These include crispy cutlets and chops. It's also great with deep-fried spicy treats. It adds a tangy and pungent kick to these foods. You can also use it as a dip for other snacks. It goes well with sandwiches, pizzas, burgers, omelettes, and salads.
But in the past, Kasundi was used differently. People stored it carefully and used it sparingly. It was served in small amounts. Traditionally, it was paired with hot stir-fried greens. It was never served with fish or meat. Serving Kasundi with non-vegetarian dishes became popular later. This started in restaurants, especially with fried fish.
Kasundi's Importance in Homes
Kasundi has always been a special part of Bengali homes. Making it used to be a very important tradition. It involved many rules and rituals. Now, with modern kitchen tools, making Kasundi is much easier. It's also made in factories and sold in bottles. You can find it in supermarkets.
Some of the best bottled Kasundi follows old recipes from Bikrampur. This is a region in undivided Bengal. Kasundi has also spread beyond Bengal. It's popular across India. It's even found in countries like Australia and New Zealand. In these places, you might find eggplant Kasundi or tomato Kasundi. It's often included in Christmas gift hampers. Many different Kasundi recipes exist worldwide. These include Kasundi Scotch Eggs and Spicy Barramundi.
Where Did Kasundi Come From?
Kasundi was first used as a type of achar. This word means "ritual," but it also refers to chutney or pickle. Kasundi was known as the "queen of pickles" in Bengal. This is because it could stay good for up to 20 years if stored correctly.
In the past, the pickle-making season in Bengal started in January or February. This was also when mustard was harvested. Jujube (kul) pickles were made first. Then came tamarind pickles, and after that, mustard pickles. Mustard was pickled before the monsoon rains arrived. People used various local fruits and greens with it. These included coriander, mint, or amrul. Any pickle made with dry, ground mustard, with or without mustard oil, was called a Kasundi.
Traditional Ways of Making Kasundi
Making Kasundi was once a very special task. It was often done by certain respected families. They followed specific rituals and kept everything very clean. Women usually made it. However, some women were not allowed to take part. Those who cleaned and prepared the Kasundi were not allowed to taste any bitter or sour food.
Families sometimes had rules about when they could make Kasundi. For example, they might not make it in a year when a baby was born or someone in the family passed away. If a family couldn't make Kasundi one year, they might not be allowed to make it for the next 12 years. To avoid this, they could give mustard seeds to a special community member.
Renuka Devi Chaudhurani, a famous Bengali food expert, wrote about these traditions. She mentioned that a special community member often set the time for making Kasundi. They might also light the fire for boiling water. Women of the household would wash, dry, and pound the mustard seeds.
How Kasundi Was Made in the Past
The long process of making Kasundi used to begin around late April or early May. This time of year was perfect for fermentation. It wasn't too cold, which would slow the process. It also wasn't too hot or humid, which could spoil the Kasundi. It took more than a week to make. Pickles in Bengal were made in a certain order. Kul-er achar (pickled Indian jujube) came first. Then tentul-er achar (pickled tamarind), aam-er achar (pickled mango), and finally Kasundi, just before the monsoons.
The Washing Ritual
Black and yellow mustard seeds were first washed and drained very well. Washing the seeds was a very important ceremony in many parts of Bengal. All the mustard seeds for the whole year were washed on a specific day. After that day, processing mustard was not allowed.
The washing had its own rituals. Groups of married women would bathe. Then they would wash the mustard seeds facing east, wearing wet clothes. They would sing and chant for good fortune and health. Mustard was often washed in a pond or river. Today, washing it under a tap is fine. A man's cloth was used for washing and straining, not a woman's.
Grinding and Fermenting
After drying in the sun, the mustard was sifted. Then it was brought inside with joyful sounds and lit lamps. People would offer five kinds of fruits to the gods. These included unripe mangoes, betel leaf, betel nut, Bermuda grass, and paddy.
Next, the mustard was ground into a fine paste. Spices were often added. It was important not to add too many spices, as this could spoil the Kasundi. The seeds were pounded for two or three days. This helped remove bitterness and bring out the pungent flavor. Meanwhile, water from the same pond or river was boiled for a long time. This was done in a new clay pot. A little hot water and salt were added to make a paste. Sometimes, green mangoes were also added. The paste was then put into a new clay pot in the main house. Only people who had bathed and put on fresh clothes could touch the pots.
The mustard in the sealed pot was left to ferment for about two days in a cool place. This is when the flavors developed. The unique pungency, subtle tang, and spicy notes appeared. Once it had fermented a little, the pots were opened. The Kasundi was then offered to pregnant women in their third trimester. This was part of a ritual called shaadh. This ritual also involved giving pregnant women their favorite foods and blessings. After this, the Kasundi was bottled and sunned for a few more days. If made correctly, Kasundi could last for many years.
Three or four days later, on a lucky day, some Kasundi was put into a small, new clay pot. This was part of a religious rite. The pot was covered and placed in a safe spot. It would be opened on the first day of June or July. On that day, fish was not allowed for anyone in the family. On this day, a goddess named Parvati is worshipped by some Hindu families.
Types of Kasundi
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Different families traditionally had their own special recipes for Kasundi. The main differences were in the spices they used. Some families made Kasundi with just salt, ground mustard, dry chilies, turmeric, and mustard oil. Others used many different dry and ground spices. These included black caraway (kalonji), fennel, wild celery (radhuni shaak) seed, ajwain, long pepper (pippali), chili, black pepper, fenugreek (methi), clove, green and black cardamom, cumin (jeera), coriander (dhonia), nutmeg (jaiphal), mace (javitri), Java pepper (kabab chini), dried mango, and dried kul.
Chaudhurani mentioned a dozen spices added to Kasundi. These included green and black cardamom, cumin, coriander, nutmeg, mace, long pepper, chilies, black pepper, and wild celery seeds. Kasundi was also made with fruits like mango, tamarind, Indian jujube (kul), or hog plum (amda). The basic Kasundi is used to make variations like tomato-Kasundi and unripe mango-Kasundi.
Jhal Kasundi
The most popular type of Kasundi is plain Kasundi, also called Jhal Kasundi. Jhal means fiery or spicy. Different homes had their own recipes. The simplest one was made with dry ground mustard seeds (both black and yellow), water, salt, and turmeric. More complex recipes used tiny amounts of 12 spices. These included turmeric, dried red chili, bay leaf, coriander, cumin, fennel, pepper, ginger, wild celery (randhuni), cinnamon, javitri or green cardamom, and fennel flower (kalonji). Sometimes, a paste of green mango was added to make it sour. It had to be made in very clean conditions. This was to prevent it from spoiling, especially in humid weather.
Phool Kasundi
Bengali kitchens try not to waste anything. So, the coarse pulp left after sieving the mustard was ground again. It was then mixed with more mustard to make phool kasundi. This was also part of the Kasundi making traditions. For phool kasundi, more chili, turmeric, green mango, and salt were added. This made a grainier, bolder, and spicier sauce. The rest of the process was similar to regular Kasundi.
While traditional Kasundi was not used in cooking or with fish or meat, phool kasundi was different. It was used to make shukto, a Bengali vegetable stew. It was also used in machher Jhol, a fish curry. Modern Kasundi sold in stores is sometimes like a simpler, factory-made version of phool kasundi.
Gota Kasundi
Gota kasundi is made with many dry spices. It also includes dried kul or dried mangoes that are powdered and stored. It is sprinkled over cooked vegetables or leafy greens (saags) to add flavor.
Tomato Kasundi
Tomato Kasundi, or Tamtar kasundi, is a spicy and savory tomato and mustard chutney. It's used as a condiment and dipping sauce. It goes well with foods like paratha and naan. It's also great with fried foods like samosas and pakoras. You can also use it as a spread on sandwiches and grilled meats.
Aam Kasundi
Mango Kasundi, or aam kasundi, is one of the most popular types. It's made from mustard seeds, hot red chilies, garlic, salt, and shredded mango. Green mango (kacchi kairi) is used to make chutneys, pickles, and different kinds of curries and lentil dishes. Aam kasundi is enjoyed as a spread, a dip, or with many foods. These include sandwiches, rolls, burgers, and fritters. It's also used to marinate chicken or fish when making curry. You can buy aam kasundi in stores. However, it often doesn't taste or smell as fresh as homemade versions.
Eggplant Kasundi
Eggplant Kasundi is made from eggplant (also called brinjal or aubergine). It also includes pepper, cumin, black sesame seeds, mustard seeds, curry leaves, lemon juice, tamarind paste, ghee, and chilies. These ingredients are simmered together until they form a thick sauce.
