kasundi

plural kasundis

1. countableuncountableA kind of Bengali pickle relish made with dried slices of green mango preserved in mustard and salt.

   9 Adjust seasoning (including hot mango-kasundi) and remove surplus fat. / 10 Serve with plainly-boiled rice, separately.

   1992, John Fuller, Edward Renold, “Meat, Poultry, and Game”, in The Chef's Compendium of Professional Recipes, 3rd edition, Butterworth-Heinemann, →ISBN, page 227

   2 more examples

   I once set up a contest on my website, asking people to send in dishes that had kasundi as the main ingredient. The response I got was overwhelming and it was difficult to select a winner.

   2012 December 29, Vikas Khanna, “Kasundi Jhinga: Mustard Prawns”, in My Great Indian Cookbook, Penguin Books Limited, →ISBN, page 67

   Originally, only Brahmins (the highest Indian caste) were allowed to make the mustard sauce, but now it's open season for kasundi making. The spicy chutney is the preferred dipping sauce for fried foods, especially the beloved Bengali vegetable fritter, called a chop.

   2021 October 12, Cecily Wong, Dylan Thomas, “Pantry Staple: Mustard”, in Gastro Obscura: A Food Adventurer's Guide, Workman Publishing Company, →ISBN, page 172