Skip to main content

Black Mustard Chutney (Panitenga)

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.

Panitenga 

Black Mustard Chutney (Panitenga)


Black Mustard Chutney (Panitenga)

📎Course : Side dish (chutney) 
📎Cuisine : Assamese(Indian)

INGREDIENTS:

  • 100 gms black mustard seeds
  • 1/2 cup thekera  pulp (Garcinia pedinculata pulp)
  • Banana leaf
  • Salt to taste
  • Sugar 1 pince

 METHOD:

  1. Wash black mustard seeds and dry completely.
  2. Grind mustard seeds.
  3. Mix all the ingredients and make  a dough.
  4. Tendar the banana leaf by heating on fire.
  5. 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. 
  6. After 3-4 days panitenga is ready to serve.
  7. It is tangy as well as very strong in taste.
  8. While serving it we can add chopped green chilies and 1/2 tbsp of mustard oil in it. 

Panitenga kept for fermentation 



Labels:
Reactions:

Comments

  1. pranitaFebruary 2, 2019 at 4:18 AM

    New items always welcome.Nice post.

    ReplyDelete
  2. Jyotirmoy SarkarFebruary 4, 2019 at 4:49 AM

    Though i dont like chutney much and rarely take it yet am habituated with different names but this one seems totally new to me, will love to try.

    ReplyDelete
    Replies
    1. Rumi Mahanta DuttaFebruary 5, 2019 at 3:56 AM

      It's taste is different from other chutneys.. Try it. . You'll definitely like it jyotirmoy ☺

      Delete

Post a Comment

Popular posts from this blog

Fish: The true love of Assam

There are many local fishes found in Assam. Fish is an important part of Assamese cuisine.



The mighty river Bhramaputra is a good source of some wonderful spices of river fishes. The local fishermen catch fishes using simple net in river Bhramaputra and sold them in the local markets. In the sub-rivers also many fishes are found which are also as good as to taste as the fishes of Bhramaputra.

Fishes are found in ponds and paddy fields also, specially during summer in rainy seasons. Local boys catch those fishes for enjoyment and for selling in the local markets.


Sometimes ponds' fishes tastes much sweeter than river fishes. There are many indigenous fishes found in Assam. Assamese love to eat fishes by making sour fish curries ( masor tenga) or by grilling on open fire and making "pitika" and by cooking in banana or turmeric leaves.


Each and every part of a fish is cooked and liked by Assamese including fish head and of course intestine parts. Masor patu or fish intesti…
Post a Comment
Read more

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…
4 comments
Read more

Peanut and Curry Leaves Chutney

An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc. 

Chutney recipes are very easy to prepare.  Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea. 

Peanut and Curry Leaves Chutney  📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
METHOD: Wash curry leaves under running water. Soak peanuts in lukewarm water for 10 minutes. Drain and keep aside. In a small Chutney making ja…
Post a Comment
Read more

Dry Fruits Custard Recipe

Custard is a variety of  dessert preparations generally based on milk. Milk is thickened by adding either egg yolks, corn flour or gelatin etc. and at last fruits and nuts are added to it.  Kids love to eat custard and it's very easy to prepare. Dry fruits custard is also a very simple recipe to prepare where rich dry fruits are added in sweet creamy custard.

Try similar recipe of Fruit Custard
Dry Fruits Custard Recipe  📎Course : Dessert  📎Cuisine : World  🔪Preparation Time : 10 minutes ♨Cooking Time : 10 minutes  🕞Total : 20 minutes
🍴Servings : 2


INGREDIENTS:
2 cups of milk2/3 tbsp custard powder2-4 tbsp of sugar1/2 cup of dry fruits cut into pieces (dates, cashews, raisins, cheery etc.)METHOD: Heat milk in a saucepan on medium heat.  In a bowl take custard powder.  Add some milk and mix thoroughly. Now add this custard and milk mixture into the  boiling milk , stir continuously. Add sugar,  stir continuously. When the liquid becomes thicker,  remove from heat.  Let it cool .Add d…
Post a Comment
Read more

Heart leaves- its medicinal value and use in Assamese cuisine

Heart leaves in Assamese Is called Mosondori. Its binomial name is Houttuynia cordate. It is a small plant mostly known for its medicinal value. It grows in moist and shady places. It is a flowering plant and its leaves look like circular heart shaped.  It may because of its heart shaped leaves, the name Is heart  leaves plant. Flowers are tiny white and bloom in winter season only. Heart leaves are edible and used as a herbal medicine to cure stomach related problems. It is good for diuresis and detoxification.

        Heart leaves or mosondori are used as recipes in Assamese cuisine.  These recipes are treated as home medicines. Some use these leaves  to make fish curry.  Here I am sharing 3 chutney recipes which are also used as medicines.


1. Raw heart leaves chutney

 Ingredients:
1 bunch of heart leaves
2-3 cloves of garlic
1 tbsp mustard oil
Salt to taste

Method:
Make a fine paste using all the ingredients. Serve  with rice.

2. Boiled heart leaves chutney

 Ingredients:
1 bunch of heart leave…
Post a Comment
Read more

30 Assamese Pitika Recipes

Pitika is an Assamese word which means mashed. Pitika dishes are very popular in Assam. It is a side dish and a signature recipe of Assamese cuisine. Assamese people love to eat vegetables by mashing them with chopped onion, chilli and mustard oil after boiling or smoking/grilling them. Its taste is very pure. Sometimes raw onion is used and sometimes fried onion is used in these recepies. We use mustard oil for all purposes as it can also be consumed  as raw. Pickled chilli or pickled bhut jolokia adds more taste to these dishes. These pitika recipes are great appetizer and generally takes very less time to prepare. Here I am going to share 30 simple pitika recipies.
30 Assamese Pitika Recipes :
1. Aloo pitika | Mashed potatoes

Ingredients:
2 potatoes1 small onion chopped2 green chillies choppedGreen coriander leaves chopped1 tbsp mustard oilSalt to taste
Method:

Boil potatoes. Peel the skin and mash it in a bowl. Add the other ingredients and mix well. Instead of raw onion, fried choppe…
2 comments
Read more

Raw Mango Ice Lollies

The season of raw mango is here. I waited for the whole year for raw mangoes as I love raw mangoes. Mango, the king of fruits is available only during summer and sweet and sour raw mango ice lollies can give the perfect refreshments during hot hot summer. No artificial color is added in these lollies. Raw mango is used to make these ice lollies together with some mint leaves, sugar, salt and some mild spices. Just blend all the ingredients and transfer into ice pop or ice lolly molds. If you don't have ice lolly molds, you can use paper cups and wooden sticks.

Also try Watermelon Ice Pops
Raw Mango Ice Lollies 

INGREDIENTS:
1 cups of raw mango peeled, seeded and diced. 5-6 finely chopped mint leavesPinch of cumin powder 1/2 tsp black salt 4 tbsp sugar 2 cups of water METHOD: In a blender blend all the ingredients until smooth. With the help of a stained, filter the liquid into a jar. Discard the remaining. Transfer the liquid into ice lolly  molds.Freeze until solid.
Post a Comment
Read more

Modhuxulung (মধুশোলেং) Chutney

Polygonum microcephalum is a green leafy vegetable found in Assam. It is called 'modhuxulung' in Assamese . It is sour in taste specially used in making sour lentil soups and sour fish curries. Modhuxulung is a bushy tree with tiny white flowers.

Modhuxulung flowers 
We have a modhuxulung tree at our home. We do not consume it's flowers but it's leaves are edible and I often use it's leaves as a souring agent in making Assamese sour fish curry. 

Modhuxulung leaves
Today I am going to share a simple chutney recipe using modhuxulung leaves. Modhuxulung leaves are found in Assam only and I don't know about it's existence in any other place in this globe.  So if you don't have modhuxulung leaves, instead of modhuxulung leaves you can use any leaves which has a little sour taste.

This chutney can be served as a side dish with rice or roti (Indian bread) but it can also be served with fritters .

Assamese cuisine is less spicy in compared to the other Indian cui…
4 comments
Read more

আলু পিটিকা : Aloo Pitika (Mashed potatoes recipe in Assamese)

আলু পিটিকা একেবাৰে সহজ এটি ৰেচিপি| আপোনাৰ যদি বনাবলৈ সময় নাই বা আপুনি যদি এজন অকলশৰে থকা পুৰুষ, তেনেহলে কথাই নাই, ভাততে আলু এটি দিয়ক আৰু তৃপ্তিৰে ভাত সাঁজ খাওঁক, নহয় জানো ? কিন্তু এই আলু পিটিকা যে কেৱল অসমীয়া সকলেহে খায় তেনে নহয়| ইংৰাজ বা আমেৰিকান সকলৰো প্ৰিয় এই আলু পিটিকা বা mashed potato. কিন্তু তেওঁলোকে বনোৱা আলু পিটিকা আৰু অসমীয়া আলু পিটিকাৰ মাজত পাৰ্থক্য আছে| ইংৰাজ বা আমেৰিকান সকলে বনোৱা আলু পিটিকাত মাখন বা বাটাৰ, গাখীৰ আৰু ক্ৰিম মিহলাই খায়| কিন্তু আমি অসমীয়া সকলে নিমখ, পিয়াজ, জলকীয়া আৰু মিঠাতেল দি সানি খাওঁ| আমাৰ দৰে বিহাৰী সকলেও আলু পিটিকা খায় আৰু তেওঁলোকে ইয়াক আলু চৌখা বুলি কয় |

অসমীয়া ৰন্ধন শৈলীত মিঠাতেলৰ ব্যবহাৰ অপৰিহায্য|  প্ৰত্যোক ৰন্ধন কাৰ্য্যতে মিঠাতেল ব্যৱহাৰ হয়| মিঠাতেল যিহেতু কেঁচাকৈয়ো খাব পাৰি, ইয়াক পিটিকা বা চাটনি আদিতো ব্যৱহাৰ কৰা হয়|

অসমীয়া আলু পিটিকাত সাধাৰনতে কেচা তেল আৰু  কেচা পিয়াজ দি বনোৱা হয়| কিন্তু কেচা পিয়াজ খোৱাৰ ফলত মূখ খন গোন্ধাব পাৰে |তাৰ উপৰিও কেচা নিমখ খোৱাতো স্বাস্থ্যৰ বাবে ভাল নহবও পাৰে| সেয়েহে মই আলু পিটিকা বনালে সাধাৰনতে এখন কেৰাহীত মিঠাতেল গৰম ক…
Post a Comment
Read more

Simple Pizza base Recipe made on Tawa (অভেন ব্যৱহাৰ নকৰাকৈ বনোৱা পিজ্জা বেচ)

Pizza base is a flat shaped bread. You can buy pizza base from the store but making pizza base at home is not that tough one. I made simple pizza base today on tawa. I'm thinking of making pizza in the evening using these pizza bases, the recipe of which I'll share later.  Today I'm going to share simple pizza base recipe made without using oven.

Simple Pizza base Recipe made on Tawa ( অসমীয়াত ৰেচিপি তলত পাব)

📎Course : Main Course  📎Cuisine : World  🔪Preparation Time : 15 minutes ♨Cooking Time : 20 minutes  🕞Total : 35 minutes
🍴Servings : 4

INGREDIENTS:


2 cups maida (all purpose flour) ( 2 কাপ মইদা)1 teaspoon yeast ( 1 চাহ চামুচ ইষ্ট)1/2 teaspoon salt (1/2 চাহ চামুচ নিমখ)1 teaspoon sugar (1 চাহ চামুচ চেনি)2 tablespoons semolina (2 চামুচ চেমলিনা)1 tablespoon olive oil / vegetable oil (1 চামুচ তেল)1 cup lukewarm water (or as required) (1 কাপ কুহুমীয়া গৰম পানী)
METHOD:
In a bowl take maida, yeast, salt, sugar, semolina and oil. Mix well. Add lukewarm water and make a soft dough. …
Post a Comment
Read more