Tomato Kasundi: Bengali Mustard Relish

Sun, 22 Jun 2025 16:15:00 +0000

If mango chutney is the gentle, sweet ambassador of the chutney family, kasundi is its wild, mustard-fuelled relative from Bengal — pungent, tangy, fiercely spiced, and completely addictive once you get the taste for it. In its most traditional form, kasundi refers to a fermented mustard paste, a Bengali condiment so revered it was historically prepared with near-ritual care. The tomato version, thick and jammy and shot through with ground mustard, is the one that travelled: Bengali cooks made it, Australian delis of the twentieth century adopted and spread it, and now it turns up on cheese boards and in sandwiches far from where it began. It is the most useful jar in my fridge.

Mango Chutney, Properly Spiced

Sun, 08 Jun 2025 10:15:00 +0000

There is a jar of mango chutney in most British kitchens, brought home with a curry and then quietly resident in the fridge door for the next eighteen months. It is a decent thing, that jar, and it is also nothing like what you can make yourself in an afternoon. Homemade mango chutney is brighter, chunkier and far more aromatic, with real pieces of translucent fruit suspended in a glossy, spiced syrup and a warmth from whole spices that the smooth commercial stuff sands away. It is one of the most satisfying preserves to make, partly because it is nearly impossible to get wrong, and partly because it makes the house smell extraordinary.

Chutney - vo.rs

Tomato Kasundi: Bengali Mustard Relish

Mango Chutney, Properly Spiced