Aam Kasundi Murghi, Mango Mustard Chicken

Aam Kasundi is a mustard condiment like no other you have tasted before! Of course from the very delectable and exotic Bengali cuisine! Mustard seeds (rai) and mustard oil (sarson ka tel) are big part of Bong food. Making this paste used to be considered a speciality in families. In the times before the convenience of electric gadgets in the kitchen, mustard seeds were first fermented and then ground into a smooth paste over a slab of stone with another piece of stone.

Traditionally both yellow and brown mustard seeds are used in the making of Kasundi but I only had the brown ones so that’s what I have used in the recipe. If you are using both, use 1/4th cup of both. Yellow mustard seeds are mild and sweeter in flavour, while brown and black ones are stronger, more bitter and more pungent. They say, a good Kasundi should be sharp enough to give you a jolt of flavour the moment you taste it. Brown mustard seeds, therefore, do the trick for me.

A little sugar and vinegar in the recipe helps the relish to mature and work as natural preservatives too. Raw mangoes add a summer like earthiness, a lip smacking tang to the relish and bind all the flavours together. You can make plain Kasundi or a version with tomatoes too but the one with raw mangoes is my favourite and I wait for the season to start to make a big jar full of this goodness. Once you have the paste ready, it can be used to add a big punch of flavour to so many things; works great as a marinade for grilled or pan fried food, boosts the flavour of many vegetable dry curries, changes bland mashed potatoes into something memorable. Spread it in burgers or sandwiches, toss into salads or just serve as a relish on the side, it makes everything taste special.

Coming to this curry, the sharp mango mustard sauce when mingles with the cool coconut milk and lemon juice, smells and taste a new level of divine! I won’t blabber about it a lot, you have to try it to believe it!

1/2 cup brown mustard seeds(rai)
Pulp of 2 small raw mangoes
4 cloves garlic
1 inch piece ginger
5-6 green chilli peppers
2 tablespoons white vinegar
1/4 teaspoon turmeric
1 tablespoon brown sugar or jaggery(gur)
salt to taste
2 tablespoons mustard or olive oil
1 teaspoon cumin seeds

1/2 kg boneless chicken
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 teaspoon turmeric
2 tablespoons lemon juice
1 teaspoon nigella seeds (kalonji)
3-4 green chilli peppers
1 teaspoon red chilli powder
3 heaped tablespoons aam Kasundi paste
1 cup coconut milk
Lemon juice to taste
Salt to taste
2 tablespoons mustard or olive oil

Add all the Aam Kasundi ingredients except oil and cumin seeds to the blender or food processor. Whiz to make a paste. Add a little water if it’s too thick.

Heat the oil in a frying pan, add cumin seeds. When the seeds begin to splutter, add the mango mustard paste. Bring to one boil and take off the heat.

When it comes to room temperature, store in a clean sterilised jar to use in this curry as well as for many other dishes.

To make Aam Kasundi Murghi or Mango Mustard Chicken, marinate chicken in half quantity of the ginger garlic paste mentioned in the ingredients. Also add 2 tablespoons lemon juice and 1/2 teaspoon turmeric. Cover and leave to marinate for 10 minutes.

Heat a deep pan on medium heat. Add oil, add kalonji and sauté a few seconds. Add the remaining ginger, garlic paste. Sauté another few seconds. Add the chicken with all the marinade to the pan.

Cook uncovered till the chicken turns golden on the outside.

Add the mango mustard paste and red chilli powder. Add coconut milk and 1/4 cup water. Cover the pan and cook on medium heat for 10-12 minutes or till the chicken is done and curry thickened.

Check for salt because there is salt in the Kasundi paste too. Season with salt if it requires more.

Taste for the balance of sweet and sour. If the curry is too sweet for you add a little lemon juice.

Garnish with green chilli peppers and coriander. Serve hot with steamed rice.

Serves 2