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Victorian Cussoondee Kasundi
Victorian Cussoondee Kasundi is a traditional Anglo-Indian recipe from the 1860s for a classic condiment that's part mango pickle and part hot mustard. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Cussoondee Kasundi.
prep time
15 minutes
cook time
30 minutes
Total Time:
45 minutes
Additional Time:
(+over-night salting)
Makes:
4 jars
Rating: 
Tags : Chilli RecipesSauce RecipesVegetarian RecipesFusion RecipesBritish Recipes
This is a traditional Anglo-Indian recipe redacted from the volume
THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
.
Original Recipe
338.—Cussoondee
Peel and slice fine a hundred green mangoes, steep them in salt for twelve hours, then put them
under a heavy pressure for two hours, and drain away all the water; then mix with them half a
pound each of ground chilies, ginger, and garlic, half a pound of bruised mustard-seed, two pounds
of tamarinds without the stones, and some salt; when the whole is thoroughly mixed, pour over it as
much warmed or cooked mustard oil as will entirely cover it, and cook it for ten to fifteen minutes
over a brisk fire; when cold bottle it, taking care that it is kept several inches well under the oil, and
that it is well corked, or it will spoil.
Modern Redaction
This is the Anglo-Indian version of modern-day Kasundi (Bengali: কাসুন্দি), a mustard sauce or relish made with green mangoes. Today Kasundi is much more mustard-forward but originally it was more like a type of as a type of achar (chutney/pickle) and this form is more like that original version. This Anglo-Indian version is more like a blend of English mustard and mango pickle. The main difference between this recipe and more modern kasundi being the use of tamarind.
Ingredients:
1kg green mango, peeled and grated
8 garlic cloves, pounded to a paste
2 thumb-sized pieces of ginger, grated and pounded to a paste
6 green chillies, pounded to a paste
10 tbsp yellow mustard seeds
200g tamarind puplp (ie without the stones) and pressed through a fine-meshed sieve
2 tsp sea salt
enough mustard oil to cover the ingredients
Method:
Briuse the mustard seeds in a mortar then set aside. Place the grated mango in a cloth and wring to extract as much of the excess water as possible. Scatter the mango pupl with about 4 tbsp salt and set aside in a non-reactive bowl over night.
The following day, place the grated mango in a cloth and wring out once again. Transfer to a bowl and mix with the garlic, ginger, chillies, mustard seeds, tamarind pulp and salt.
Mix thoroughlt to combine then warm your mustard oil and pour over just enough to cover the ingredients. Stir well to combine and add more mustard oil as needed.
Spoon this mixture into jars, top with more mustard oil to ensure the ingredients are submerged then seal with secure lids and store in a cool, dark, place.
For the modern version of this sauce/pickle/condiment, see the kasundi recipe page.
Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.
