This version of kasundi is so simple and quick as well. No need of any fermentation is required here. The vinegar and lemon play the role of sour factor here. Within few minutes the condiment can be prepared without using any cooking method, means its a no-cook recipe. Also i have not used any garlic here (without onion-garlic version), still if you want then the garlic cloves (1-2 no.) can be added while grinding the mustard seeds. This goes very well with particularly deep fried snacks as a dip, also can be used as spread in sandwiches, pizzas, burgers and even as salad dressings.