Call it a condiment or a sauce, mustard is an inseparable part of a quick snack or gourmet meals. Globally, there are many varieties of mustard sauce. Leaving aside the Honey Mustard Sauce, most other varieties are generally pungent, strong and sour. The origin of the common Mustard Sauce that we buy in stores can be traced back to the British imperial period in south Asia. A brownish-yellow, gritty, sour sauce with a bold, pungent smell goes around in the name of ‘Kasundi’ in eastern India. 

The kick from eating a dollop of that semi-liquid stuff that bolts to the head can only be compared with a similar hit that a few grans of Japanese Wasabe give. The mustard that we buy at stores is a lot gentler compared to the original. However, we thought we would tell you the original recipe. Try it at home and for once, use it to add layers to the taste of your barbequed fish or medium-rare steaks for a change. 

Indian Sour Mustard Sauce: Recipe Ingredients

1. Black mustard seeds: 50 grams
2. Yellow mustard seeds: 50 grams 
3. Green mango: 1 medium-sized
4. Ginger:  35 grams
5. Green chillies: 5-6 pieces
6. Black pepper.         30 grams
7. Fenugreek.             1 tsp 
8. Turmeric powder: 1.5 tsp 
9. Coriander powder:  1.5 tsp 
10. Red chilly powder:  1.5 tsp 
11. Vinegar:   2 tsp
12. Sugar:   ½ tsp 
13. Salt:    to taste 
14. Mustard oil:  50 ml 
15. Asafoetida:  ½ tsp 
16. Lukewarm water: 1 small cup 

Indian Sour Mustard Sauce: Recipe 

Your trusted mixer grinder is the key to making this recipe a success. 

1. Mix two types of mustards well. Put the mixture in a mixer-grinder and ground it.

2. Remove the ground mustard from the mixer and now pour all powdery spices mentioned in the ingredients list except for the asafoetida into the mixer. Add some lukewarm water and run the mixer and make a paste.

3. Keep the paste made in step 2 inside the mixer.
   Cut mango into very small pieces. Add chopped green chilly, chopped ginger and the whole content of the mixed mustard powder that you prepared in step 1. Pour everything into the mixer, run it and make a fine paste.
   
   
4. Add asafoetida to the mustard oil. Heat it on a medium flame up to 50-degree celsius. Turn off the flame and allow the oil to shed heat.

5.  To the luke-warm mustard oil mixed with asafoetida that you just prepared, add the spice paste made in step 3. Add the vinegar now. Mix well using a spatula or use a blender at low torque.
   
   
6. Pour the contents into a dry glass bottle and tuck it into your refrigerator. Keep it cold, and consume within two months.