Arial view of a jar of reddish orange kasoundi paste
As seen in: Thermomix Basics: Pantry Upgrades

Thermomix Kasoundi Paste

by Tenina Holder
posted 07 Oct, 2019 (last updated 08 Jun, 2020)
  • Serves icon
    Serves
    8
  • Total Time icon
    Total Time
    1hr 10mins
  • Calories icon
    Calories
    141

Kasundi is generally used in Bengali as a type of mustard sauce. It's a pungent paste of fermented mustard seeds, spices and sometimes dried fruits and olives, popular as a dipping sauce. We created a not-so-authentic version that's a touch more friendly than home fermentation, thanks to the help of your Thermomix. Try this on anything that you'd like to make less pedestrian, think sandwiches and soups, to dress up eggs or dip meat into.

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As seen in: Thermomix Basics: Pantry Upgrades

INGREDIENTS

  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.49fl oz/40g (3 tbsp)
  • Black mustard seeds icon
    Black mustard seeds
    1 tbsp (0.52oz/15g)
  • Ground cumin icon
    Ground cumin
    2 tbsp (0.44oz/12g)
  • Chili powder icon
    Chili powder
    2 tbsp (0.55oz/16g)
  • Fresh turmeric icon
    Fresh turmeric
    0.71oz/20g (about 3¾ tbsp)
  • Ginger icon
    Ginger
    1.06oz/30g (about 5½ tbsp)
  • Garlic clove icon
    Garlic clove
    5
  • Fresh chili icon
    Fresh chili
    1 (0.71oz/20g)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    28.22oz/800g (about 3¼ cups)
  • Malt vinegar icon
    Malt vinegar
    4.06fl oz/120g (½ cup)
  • Coconut sugar icon
    Coconut sugar
    2.12oz/60g (about 4¾ tbsp)
  • Sea salt icon
    Sea salt
    1 tsp (0.23oz/6g)

METHOD

  1. Add extra virgin olive oil to a clean frying pan
  2. Heat in frying pan
  3. Add black mustard seeds, ground cumin and chili powder to the frying pan
  4. Toast in frying pan and let cool
  5. Transfer content of frying pan to TM5 bowl
  6. Fit TM5 bowl to TM5
  7. Blend - approx 5 sec, speed 8
  8. Then add fresh turmeric, ginger and garlic clove to the TM5 bowl
  9. Chop - approx 5 sec, speed 7
  10. Scrape down sides of TM5 bowl
  11. Sauté - approx 5 min, varoma, speed 1
  12. Then add fresh chili, canned diced tomatoes, malt vinegar, coconut sugar and sea salt to the TM5 bowl
  13. Cook - approx 1 hr, 100°C, speed 1
  14. Set aside and let cool
  15. Sterilize a clean jar
  16. Transfer content of TM5 bowl to jar
  17. Refrigerate in fridge

Make this in the Drop Recipes app

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

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