Black mustard seeds
Welcome back to rumi's kitchen.
Today's recipe is about a chutney made from black mustard seeds. Many of you may have tasted yellow mustard seeds' chutney but have you ever tasted black mustard seeds' chutney ? Well Black mustard seeds are a little bitter than yellow mustard seeds and this black mustard seeds' chutney is called panitenga in Assamese. The taste of this chutney is not bitter but little tangy and very strong.
Black mustard seeds are used to produce mustard oil. Mustard oil is an integral part of Assamese cuisine. Assamese people use mustard oil in everyday cooking. They also use raw mustard oil in salads and pitikas. We can say mustard oil is an Assamese version of olive oil. But mustard oil has a strong smell and taste which everyone may not like to consume it as raw.
Black mustard chutney or panitenga is an unique dish of its kind. Because of its strong flavour it is good for sneezing or runny nose. Assamese people love to have panitenga as a side dish with rice.
Black Mustard Chutney (Panitenga)
📎Course : Side dish (chutney)
📎Cuisine : Assamese(Indian)
- 100 gms black mustard seeds
- 1/2 cup thekera pulp (Garcinia pedinculata pulp)
- Banana leaf
- Salt to taste
- Sugar 1 pince
- Wash black mustard seeds and dry completely.
- Grind mustard seeds.
- Mix all the ingredients and make a dough.
- Tendar the banana leaf by heating on fire.
- Now wrap the dough with banana leaf and tie it with a string. Keep it aside for 3-4 days for fermentation. I used to keep them in an airtight container for three days.
- After 3-4 days panitenga is ready to serve.
- It is tangy as well as very strong in taste.
- While serving it we can add chopped green chilies and 1/2 tbsp of mustard oil in it.
Panitenga kept for fermentation