Jharkhand Mustard Chutney
Veg
Vegan
Raw black or yellow mustard seeds ground with green chilli, garlic, and a little water into a thick, intensely pungent, sharp paste — the essential eastern Indian mustard condiment, eaten with fish, pork, or simply mixed into hot rice with a drizzle of mustard oil. More coarse and immediate than the fermented Bengali kashundi, meant to be eaten fresh.
Cuisines
Jharkhand
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
|
2 tablespoons | Mustard Seed |
|
1 tablespoon | Coriander Seed |
|
1 teaspoon | Cumin , seeds |
|
2 cloves | Garlic , finely chopped |
|
2 inches | Ginger , finely chopped |
|
2 pieces | Green Chili , slit |
|
1 cup | Cilantro , chopped |
|
1 tablespoon | Lemon juice |
|
1 teaspoon | Salt |
|
1 teaspoon | Sugar |
|
2 tablespoons | Mustard oil |
Instructions
- 1 Dry roast the mustard seeds, coriander seeds, and cumin seeds in a pan until aromatic.
- 2 Allow the roasted seeds to cool slightly, then grind them into a fine powder.
- 3 In a blender, add the roasted seed powder, garlic, ginger, green chilies, fresh coriander leaves, lemon juice, salt, and sugar.
- 4 Blend all the ingredients into a smooth paste, adding a little water if necessary.
- 5 Heat mustard oil in a pan until it reaches its smoking point, then let it cool slightly.
- 6 Pour the cooled mustard oil into the blended chutney and mix well.
- 7 Adjust salt and lemon juice as per taste.
Tips
For a spicier chutney, add more green chilies. Use fresh mustard oil for an authentic flavor.