Kashundi

[bague25]

Jigg Karla's Daawat has a recipe for Mustard chutney marinated grilled bataer (quail). One of the ingredients is Kashundi (bengali bottle mustard). Can one our Bengali or otherwise knowledgable friends elaborate??

Thanks

[gingerly]

One of the ingredients is Kashundi (bengali bottle mustard). Can one our Bengali or otherwise knowledgable friends elaborate??

not qualified on either count but here's busybees' take on kasundi and a few other things for good measure!

[bague25]

Thanks, this sounds like Dijon mustard...

[rummate]

Recipe for Kashundi - the Bengali Mustard Sauce. somewhere from the net.

5 oz Fresh hot red chiles

1 tb Mustard seeds

4 Garlic cloves, peeled

1 sm Green mango, peeled,

-shredded

1 pn Salt, or to taste

This relish from Bengal, an eastern region of India, is for those who

like fiery flavors. Try it with tandoori dishes, kebabs and shellfish

curries@es. It's great in sandwiches, too.

Combine all ingredients and blend smoothly. Cover and store up to 2

weeks in the refrigerator.

Makes 1/2 cup.

We bengalis relish this sauce with chicken cutlets or chops(the bengalis have a different version) or simply with besan coated pakoras.

Again Bong or Mongo will be the ultimate source for any more information

[bong]

Rummate has said everything. Making kashundi at home is very rare these days, everyone seems to buy theirs. So do I, when I visit Kolkata.

It may sound like Dijon Mustard, but tastes a bit different, probably because of the sour mangoes and the chiles.

In addition to an accompaniment for "chops" and "cutlets" (these are _not_ what you think. These are bengali terms for batter fried meat or veggies etc), kashundi also goes well with shak bhaja (stir fried greens) -- see the thread on Shak/Shaak/saag.

[bague25]

Thanks Rummate and Bong

Now this does not sound like dijon mustard but more like mango-mustard chutney...

I can now try my recipe

[Episure]

Perhaps gautam can tell us something about mustard varieties in India and their culinary relevance.

[v. gautam]

rummate has described 'aam kashundi' , green mango mustard, which is characteristic of East Bengal. A pure mustard kashundi is widespread in West Bengal and is the one commonly eaten with amarathus, red or green, [shak]. Kashundi is made from brown mustard, Brassica juncea, and rarely nowadays made at home. Some good bottled types can still be purchased in the College Street market, Kolkata, and of course, elsewhere.

gautam

[gingerly]

this is the version i've had then.came in a flattish glass bottle-yellow/brown and horseradish pungent-very good.

[rummate]

The lack of kasundi in my daily meal is making me more paranoid about it. Here is another variety of it . Never new kasundi existed beyond Bengal

Gujarati Kasundi

Ingredients

-1 tb Mild vegetable oil

-1/2 ts Mustard seeds

-1 1/2 tb Slivered garlic

-1/2 ts Turmeric 1 ts Cayenne pepper

-1/2 ts Salt 5 md Ripe tomatoes, blanched, -peeled, chopped

-1/4 c Distilled white vinegar

Method

Heat oil in a medium-size skillet over medium-high heat.

Add mustard and garlic. Cook, stirring, until mixture starts

to brown, about 4 minutes. Add turmeric, cayenne, salt and tomatoes.

Stir and cook for 2 minutes. Add vinegar and bring to a boil. Reduce

heat, cover, and simmer until thick, about 10 minutes. Spoon into

clean jars and seal.

[Episure]

Mustard lovers, please check out andiesenji's comprehensive topic on Making Your Own Condiments: Mustard & Others, Sambals,Salsas,Chili Sauces,Ketchup,etc

[v. gautam]

Gingerly,

You are so right about the bottle! a sure sign of its genuine-ness; plus the very 'basic' labeling style with equally 'basic' printing on 'basic' paper; rather refreshing considering the overpackaging seem elsewhere.

gautam

[bong]

From our pantry: