You may know that making mustard at home is extremely simple. What is surprising is just how much of a different outcome you can get by adding a few extra ingredients to the base of mustard seeds, water, and vinegar. And so today, we are going to prepare a pungent and spicy Bengali-style mustard, known as Kasundi mustard.
There are a few different ways to make Kasundi mustard. We will make ours using a mix of brown and yellow mustard seeds, apple cider vinegar, and with added turmeric, green chillies, and mangoes. If you want to try out different spices and fruits, we give you some suggestions in the FAQ section at the bottom of the page.
Kasundi mustard is spicier and stronger than the classic French or British-style sauces. Its unique taste is the result of 7-plus days of fermentation not only of the mustard seeds but also the other ingredients. This process of fermentation vastly enhances the flavour of the single ingredients, creating a pungent chutney-like paste.
If you like your sauces to stand out and enhance the flavours of your dishes, then this recipe is for you. The fruity and spicy tones of this mustard make it an ideal candidate for delicate cheeses, grilled meats, and fish. But don't stop there! Use it in salads, sandwiches, or spread it over vegan/meaty burger patties.
By the way, you don't have to wait seven days before you can enjoy this sauce. You may even have it a few hours after making it. But if you want to have it at the peak of its awesomeness, then the wait will be worth it.
NOTE: The default ingredients yield about 360g (12 oz) of mustard, and each serving consists of one 25g (1 oz) tablespoon of sauce.