50 gms yellow mustard seeds
20 gms raw mango
30 ml white vinegar
4 cloves garlic
2 fresh green chilies (Bird’s Eye chilies will do wonders)
½ tbsp ml lemon juice
2 Kafir Lime leaves
1 tbsp Mustard oil (first press)
1. Soak yellow mustard seeds with vinegar and garlic, green chilies along with raw mango - grind to a fine paste. Then add the lime leaves and grind again.
2. Add more vinegar and mustard oil to get a thinner consistency, depending on your preference.
Note: This quick version of Kasundi is meant to be used as a marinade or dressing.
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