Thursday, 7 August 2014

Homemade Kashundi (English Mustard Paste)

Eversince I posted the Kashundi Paneer recipe, which was tried and liked by all, the most common querry that I was asked was where can we get Kashundi or how can we make Kashundi at home. Kashundi is actually nothing but simple mustard paste made with a few other ingredients in big batches and can be had either as an ingredient for some curries or in salads or in sandwiches or as a relish with fritters too. It is a very versatile paste and if you like the zing of mustard, you will want to add it to every other thing. However, the storebought Kashundi has a slightly different taste owing to all the preservatives and other additives to keep it fresh for months altogether. This homemade kashundi will have a shelf life of a few weeks to a maximum of 1 month and needs to be stored in a squeaky clean glass jar in the refrigerator. Ensure that you use a clean spoon every time you take it out and do not leave on the kitchen counter for too long once refrigerated. Lastly, do not stir or overstir the paste while using a spoon as this might turn the paste bitter. 
1/2 cup black mustard seeds (you can use either a combination of yellow and black or only yellow too; I had only black at hand)
3/4 cup water
5-6 green chillies
5-6 big fat cloves of garlic
2" piece ginger
2 tbsp mustard oil plus more for storage
Juice of 1 big lime (about 3-4 tbsp)
Salt to taste
Pinch of turmeric powder
1/2 tsp sugar

Wash and soak the mustard seeds and chillies in the water overnight. 
In a blender, add the drained mustard seeds, chillies, ginger, garlic, and lime juice and grind to a fine paste. Try not to add any water. If at all required, add just a tsp of water as and when required. Now add the salt, sugar, and oil and pulse till all combined well. Transfer to a clean glass jar with a tight lid and pour some mustard oil (1-2 tbsp) on top and store in the refrigerator. Please read the tips given  above for longer shelf life of the paste.