Some families prepared kasundi with just salt, ground mustard, dry chillies, turmeric and mustard oil.
Others used combinations of different dry and ground spices like black caraway (kalonji), fennel, wild celery (radhuni shaak) seed, ajwain, long pepper (pippali), chilli, black pepper, fenugreek (methi), clove, green and black cardamom, cumin (jeera), coriander, nutmeg (jaiphal), mace (javitri), Java pepper (kabab chini), dried mango, dried kul etc.

The base kasundi is used to make tomato-kasundi, unripe mango-kasundi and other variations.
Some families prepared kasundi with just salt, ground mustard, dry chillies, turmeric and mustard oil. Others used combinations of different dry and ground spices like black caraway (kalonji), fennel, wild celery (radhuni shaak) seed, ajwain, long pepper (pippali), chilli, black pepper, fenugreek (methi), clove, green and black cardamom, cumin (jeera), coriander, nutmeg (jaiphal), mace (javitri), Java pepper (kabab chini), dried mango, dried kul etc.
The base kasundi is used to make tomato-kasundi, unripe mango-kasundi and other variations.
Kasundi