Kasundi 2 (Bengali Mustard Sauce) is a traditional Indian recipe (from the Bengal region) for a classic sauce/condiment made from a blend of mustard seeds, coriander seeds, sugar, lemon juice and vinegar. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bengali Mustard Sauce (Kasundi 2).
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This is a classic mustard sauce or condiment that is used in Bengali cuisine (both India and Bangladesh). The version presented here is the Indian version of the sauce. This is a beautifully pungent, sharp and colourful condiment using black and yellow mustard seeds.
Wash and drain the mustard seeds then place in a blender along with the green chilies, chopped ginger, coriander powder, turmeric powder, sugar and salt
Pulse 2-3 times to render the ingredients to a coarse powder then add 4-5 tbsp of water and pulse to combine then blend to a smooth paste.
Transfer the sauce into a well sterilized glass jar and store in your refrigerator.
Use as a flavouring for curries or as a condiment in place of mustard.
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