Black mustard seeds 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 taste little bitter than yellow mustard seeds. There are two different black mustard seeds' chutney. One is called panitenga and the other is called kharoli in Assamese. The taste of panitenga is not bitter but little tangy and very strong and the taste of kharoli is also not bitter but has a strong mustard flavour. 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 and therefore everyone may not like to consume it as raw. Panitenga and kharoli are unique recipes of its k
Assamese cuisines and recipes