Kasundi Mango Achar / کسوندی کا اچار / Kasundi Achar / 520gm

Kasundi Mango Achar, crafted from handpicked, tender mangoes and blended with a traditional mix of aromatic spices. This pickle brings the perfect balance of tangy, spicy, and flavorful notes, making it a must-have accompaniment for your meals.

Our Kasundi Mango Achar is made using time-honored techniques, ensuring that each bite captures the essence of slow-marinated mangoes infused with chili, mustard, fenugreek, and other exotic spices. Its rich aroma and bold flavor elevate plain rice, parathas, curries, and snacks to a whole new level of taste.

Made with 100% natural ingredients and free from artificial colors or preservatives, this mango achar delivers traditional flavor, freshness, and authenticity in every jar. Enjoy the classic, zesty, and spicy goodness of Kasundi Mango Achar with your family and friends.

Appearance

It has a vibrant yellow base from the raw mangoes, packed with visible mustard seeds and specks of whole spices. It looks alive and homemade, not perfectly blended like factory-made achars.

Texture

The mango is grated, not pulped, so you get a real, satisfying crunch in every single bite. It’s not a smooth paste; it’s a textured, chunky pickle that feels substantial.

Flavour

The first thing you'll taste is the sharp, sour tang from the raw mango. Then, almost instantly, the fierce, pungent heat from the mustard and chilies kicks in. It’s sour, spicy, and deeply savory all at once.

Aroma

The second you pop the lid, a powerful, sharp scent hits you. It’s the unmistakable, nose-clearing aroma of fermented mustard and tangy mango. It smells intense, traditional, and incredibly appetizing.

Versatility

Of course, it’s perfect with dal and rice. But also, try it spread on a boring grilled cheese sandwich. It'll change your life. Mix a spoonful into yogurt for a quick raita, or use it to marinate chicken. It even makes a killer dip for samosas and fries.

Precaution

A little truly goes a long way. If you're new to kasundi, start with just half a teaspoon to see how you like the kick. And always use a clean, dry spoon to scoop it out, that keeps it fresh for months in your pantry. Fair warning: it’s seriously addictive.

FAQs

Q: How spicy is this really? I'm worried it might be too much.

A: It's got a proper kick, I won't lie. The heat from the mustard is strong and sharp, not just a chili burn. If you're new to kasundi, start with a tiny amount—like half a teaspoon, to see how you like it. It's an acquired taste, but once you're hooked, there's no going back.

Q: Is the mango still crunchy, or is it soft?

A: It's definitely crunchy! That's the best part. We chop the raw mango so it keeps its texture and doesn't turn to mush. You get that nice little bite every time.

Q: My friend brought me a jar from Bengal once. Does this taste like the real, traditional stuff?

A: That's exactly what we were going for. We wanted to capture that authentic, fiery taste you'd get from a local market in Bengal. It's not toned down or sweetened for a general palate. It's the real, bold, unapologetic deal.