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Kasundi - Fermented Mustard Sauce

A unique mustard relish that is close to wasabi. Pungent and fiery.

Course Condiments
Cuisine Indian
Keyword Condiment, Kasundi
Prep Time 10 minutes
Cook Time 0 minutes


  • 1/2 c brown mustard seeds (100 gms)
  • 1/4 c yellow mustard seeds (50 gms)
  • 4 Thai green chillies (or according to taste)
  • 1/4 c sauerkraut juice optional
  • 1 c water
  • 2 tsp salt
  • 1/4 c mustard oil (or avocado oil /extra virgin olive oil)


  1. Rinse the mustard seeds and drain

  2. Add mustard, green chilies and salt into a blender jar and blend until coarsely ground

  3. Add in the sauerkraut juice and the water and blend until smooth. (This can be as smooth as you like or you could leave it a bit coarse like I have)

  4. Place in a clean glass jar with a loosely fitted lid

  5. Place the jar in a warm/sunny spot in the house for at least 3 days

  6. After 3 days, pour the oil on top of the Kasundi and mix it in with a clean and dry silicone spatula.

  7. Place in the refrigerator for storage.

Recipe Notes

NOTES:- I use sauerkraut juice in this recipe. While it's not a traditional method, I feel this helps jumpstart the fermentation. If you do not have the sauerkraut juice ( the liquid in your sauerkraut), just add equivalent amount of water.