Thammi, is what I used to call my grandmother. Every year during summer she would make different kinds of mango pickles and leave it out in the sun in large glass jars. Among all the variety Aam Kasundi was my favorite. It was tangy with the required amount of hotness. Years later, when I finally got some time to sit back at home and reminisce over the old days, this one recipe kept coming back to my mind. So this week on thecomfortfoods.com, we thought of sharing, the same old recipe of my thammi, Aam kasundi. Enjoy!
Grate the green mango and put it in a bowl. Add kasundi or mustard paste, salt, sugar, chilli flakes, as per taste and mustard oil in the bowl. Mix all the ingredients well and let it dry under the sun. The more you let it dry, better flavors.