Aam Anaras Kasundi

Aam Anaras Kasundi

Mango season is here. There are still a few weeks before the fruit ripens and the markets are inundated with Langdas, Dasheharis, Ratnagiris, Kesari etc. this is the right time to use those Kachi Kiyaris for making aam panna, murabbas and achars.

Kashundi is a mustard sauce that is a must in all Bengali households. They are best eaten with fried saag. However you can add them to a number of dishes to bring in the extra oomph. Try adding it to fish or chicken dishes and see the twist in flavour.

One important part of the Bengali cuisine is the chutney. I remember my grandmother making aam chutney, pineapple chutney, Kul/berry chutney. The best way to eat a chutney is inelegantly. Use your fingers and scoop up the chutney from the plate into your mouth. Trust me it tastes better that way. 

Now even researchers are coming up with studies that show that eating food with your hands is healthier than using cutlery.

Everyday chutney is made very simply. A tempering of Paanch Phoron, some salt and sugar and a pinch of turmeric. That’s it!! However if you want to add to the taste make this Aam Anaras Kashundi.

Ingredients

1 green mango, chopped

2 pineapple rings, chopped

2 tbsp kashundi

5 tbsp sugar

1 tsp salt

½ tsp turmeric powder

1 tbsp Paanch Phoron

First point to note is measurement of salt and sugar will vary according to how sweet or sour your green mango is. So you have to trust your instinct and adjust accordingly.

Secondly in my Paanch Phoron I prefer to add some extra saunf/aniseed because that gives it a beautiful aroma. 

As you know Paanch Phoron consists of Paanch or Five tempering ingredients :

Saunf/aniseed

Methi/fenugreek

Sarson/Rai/mustard

Jeera/cumin

Kalonji/Kala jeera/Nigella

Heat some oil and add the Paanch Phoron. Once the seeds start spluttering add the chopped green mango and anaras or pineapple. 

Saute for few seconds. Add the sugar, salt and turmeric powder. Add 1 cup of water. 

Cover and cook till the mangoes are soft. Now add the Kashundi and simmer some more. Check the balance of the sweet and salty.

In case you do not have Kashundi then you can use homemade mustard paste. Soak 2 tbsp of mustard seeds in hot water. Grind it to a smooth paste with ½ tsp salt. Since this is raw paste you have to cook it a bit. So after the Paanch Phoron starts to splutter then add the mustard paste and fry on low heat for a few minutes. Then add the chopped mango and pineapples and follow the recipe.