 Fish cutlet and kasundi | |
| Alternative names | Kashundi |
|---|---|
| Type | Condiment |
| Course | Sauce/Dip |
| Place of origin | India |
| Region or state | Bengal |
| Associated cuisine | West Bengal |
| Main ingredients | Mustard |
| Ingredients generally used | Mustard, spices, salt |
| Variations | Aubergine Kasundi, Tomato Kasundi |
| Similar dishes | Dijon mustard, Creole mustard |
Kasundi (Bengali: কাসুন্দি) is the Bengali variety of mustard sauce or relish. It has the pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives. Kasundi is popular as a dipping sauce in Bengali cuisine.
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