Jharkhand Mustard Chutney

Jharkhand Mustard Chutney

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 seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 cloves garlic
2 inches ginger
2 pieces green chilies
1 cup fresh coriander leaves
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon sugar
2 tablespoons mustard oil

Instructions

  1. 1 Dry roast the mustard seeds, coriander seeds, and cumin seeds in a pan until aromatic.
  2. 2 Allow the roasted seeds to cool slightly, then grind them into a fine powder.
  3. 3 In a blender, add the roasted seed powder, garlic, ginger, green chilies, fresh coriander leaves, lemon juice, salt, and sugar.
  4. 4 Blend all the ingredients into a smooth paste, adding a little water if necessary.
  5. 5 Heat mustard oil in a pan until it reaches its smoking point, then let it cool slightly.
  6. 6 Pour the cooled mustard oil into the blended chutney and mix well.
  7. 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.