Kasundi is a paste of mustard seeds seasoned with salt and chillies. The market variety of kasundi has vinegar as preservative
Mustard seeds - 1/2 cup
salt 1/2 tablespoon
chillies - 6/7 nos
vinegar - 1 tablespoon
Soak the mustard overnight in water with 1/4 tablespoon salt
Drain the water and grind it with 2/3 chilles and rest of the salt & vinegar. Kasundi is ready. keep it aside for 15-20 minutes
Chop rest of the chilles and mix with the kasundi and keep for 15 minutes more.
Serve with hing kachori
Add salt as per taste the second time.