Kasundi

Origin: West Bengal, India. A pungent, fermented mustard sauce made from mustard seeds (often a mix of black and yellow), green mango, and chili, aged to develop a sharp, complex flavor distinct from Western mustard preparations.

Flavor Profile: Sharply pungent and sinus-clearing, with a fermented tang and mustard’s characteristic heat, more intense than table mustards.

Culinary Uses: Condiment for fried fish (a classic Bengali pairing) and vegetables; used as a marinade base for fish preparations.

Regional Variations: Fruit-forward versions incorporate more green mango for a tangier, fruitier profile; some commercial kasundi is milder to appeal to broader markets.

Storage: Refrigerate after opening; unopened, properly fermented kasundi keeps for months.

Notes: Do not confuse with generic yellow or Dijon mustard — the fermentation process and green mango inclusion make this a structurally different condiment, not merely a regional mustard variant.