KASUNDI

Ingredients

• 1 seer (approximately 933 g) of peeled and sliced pieces mature yet green mangoes (Choose mangoes that are fully grown but still green and firm. You will need enough mangoes to yield 1 seer (roughly 933 g) of sliced pieces after peeling and de-seeding.)
• 1 powa (approximately 233 g) salt (for sun-drying) (This salt is used in the initial sun-drying stage and is later drained away with the juice.)
• 1 chhatak (approximately 58 g) pasted ginger (Grind or grate fresh ginger into a smooth paste.)
• 0.5 chhatak (approximately 29 g) powdered chillies (Use dried red chilli powder. Adjust to your heat preference, but do not exceed this quantity to stay true to the original recipe.)
• 3 chhataks (approximately 175 g) powdered mustard (Use finely ground mustard seed powder. Yellow or brown mustard can be used.)
• 1 chhatak (approximately 58 g) seedless ripe tamarind (Use block tamarind with seeds already removed, or seedless tamarind pulp. Break into small pieces for easier mixing.)
• 1 chhatak (approximately 58 g) salt (for spicing) (This is added at the spicing stage, separate from the salt used for sun-drying.)
• 1 powa (approximately 233 ml) mustard oil (Use pure mustard oil. It has a strong, pungent aroma which is characteristic of this pickle.)

Instructions

1. 1Wash the green mangoes thoroughly under cold running water. Using a sturdy vegetable peeler or a sharp knife, peel off the skin completely. Stand each mango upright and slice the flesh away from the flat seed in the centre. Discard the seeds. Cut the flesh into thin, long strips — roughly 5–7 cm long and about 0.5 cm thick. Continue until you have 1 seer (approximately 933 g) of mango pieces weighed on a kitchen scale.
2. 2Place the mango pieces into a large, clean mixing bowl. Add 1 powa (approximately 233 g) of salt and toss everything together well so every piece is evenly coated. Transfer the salted mango pieces into a wide, shallow tray or plate that can be placed outdoors. Cover loosely with a thin clean cloth or muslin to keep insects away while still allowing air and sunlight to reach the mango. Place the tray in a sunny spot outdoors during daylight hours. Bring it inside at night and repeat the process the following day. Leave it in the sun for one to two full days, until the mango pieces feel quite soft when pressed and a noticeable amount of liquid has pooled at the bottom of the tray.
3. 3After the sun-drying period, pour the softened mango pieces into a colander or sieve set over a bowl. Let the collected salty liquid drain away completely — this juice is not used further in the recipe. Discard the drained liquid. Give the colander a gentle shake to help release any remaining juice from the mango pieces.
4. 4Transfer the drained mango pieces back into the large mixing bowl. Add the pasted ginger (1 chhatak / approximately 58 g), powdered chillies (½ chhatak / approximately 29 g), powdered mustard (3 chhataks / approximately 175 g), seedless ripe tamarind (1 chhatak / approximately 58 g — break or crumble it into small pieces so it distributes evenly), and salt (1 chhatak / approximately 58 g). Use a large spoon or clean hands to mix everything together very thoroughly, making sure the spices coat every piece of mango and the tamarind is well incorporated throughout the mixture.
5. 5Pour 1 powa (approximately 233 ml) of mustard oil into a wide aluminium or heavy-bottomed pan. Place the pan over a medium heat. Allow the oil to heat until it just begins to shimmer — you will also notice the pungent aroma of the mustard oil becoming more pronounced. Do not let the oil smoke heavily; you just want it hot enough to briefly cook the spiced mango mixture.
6. 6Carefully tip the spiced mango pieces into the hot mustard oil — stand back slightly as it may spit. Using a wooden spoon or heatproof spatula, mix the mango and oil together thoroughly so every piece is coated in oil and the heat is distributed evenly. Continue stirring for about one to two minutes, then immediately remove the pan from the heat. Do not continue cooking — the purpose of this step is just to bring the oil and spiced mango together briefly over heat, not to cook the mango further.
7. 7Leave the pan off the heat and allow the kasundi to cool down completely to room temperature — this may take 30 to 60 minutes. Do not cover the pan with a lid while it cools, as trapped steam can introduce moisture and affect preservation. Once fully cold, use a clean, dry spoon to transfer the kasundi into a sterilised airtight jar — a glass, porcelain, stone, or earthenware jar is ideal. Seal the jar tightly. Store in a cool, dry place away from direct sunlight.