Kasundi

Kasundi is a traditional Bengali mustard sauce made by fermenting mustard seeds with spices. It is much stronger and sharper than most other mustard sauces, and its pungency can hit the nose and bring tears to the eyes, much like wasabi. In Bengal, kasundi is served as a dip with fish fry, telebhaja (Bengali pakoras), cutlets, chops and momos. It is also mixed with green chillies and raw mango, stirred into mustard fish curries and shorshe dishes, and used to dress salads and jhal muri. Many people now enjoy it with French fries, sandwiches, rolls, grilled paneer and chicken tikka, or use a spoon in marinades for a sharp mustard kick. Use a little at a time, as a small amount goes a long way. Sold by Barodola Farmers Producer Company Limited and delivered across India. Available in a 350 g pack.