Elevate your culinary experience with my mustard chutney recipe, a delightful blend of bold flavors and aromatic spices.
This easy-to-follow guide will take you through the steps of creating a homemade Sarson Ki Chutney that perfectly balances the pungency of mustard seeds with the zing of fresh garlic, green chilies, and a hint of sweetness.
Get ready to enhance your meals with this versatile condiment that pairs effortlessly with various dishes.
KEY TAKEAWAYS
- Mustard chutney offers a tantalizing fusion of bold mustard seeds, fresh garlic, and green chilies, creating a versatile condiment that elevates the taste of various dishes.
- Master the art of making mustard chutney at home with our easy-to-follow step-by-step guide, ensuring a personalized touch to your culinary creations.
- Achieve the perfect balance of pungency, spiciness, and sweetness in your chutney by following precise measurements and blending techniques.
- Explore a myriad of serving options as mustard chutney enhances the flavors of traditional Indian dishes, grilled meats, sandwiches, and more, making it a versatile companion in the kitchen.
- Leverage expert tips throughout the recipe, from initial grinding techniques to final tempering, ensuring a delightful and consistently delicious outcome every time you prepare this mustard-infused delight.
How to Make Mustard Chutney? (Step by Step Guide with Images)
Step 1: Take 50 gm of mustard seeds in a bowl.
Step 2: Pour water, cover them, and let them soak for about two hours.
Step 3: Strain the mustard seeds. Wash them nicely with additional water.
Step 4: Now, put them in a grinder.
Step 5: Then, add some water to it.
Step 6: Now, add 12 to 15 deskinned, fresh garlic cloves in it.
Step 7: Follow it with 2 pieces of fresh green chilies, broken into half.
Step 8: Grind them just once to a relatively coarse and thick paste.
(Expert tip: Do not grind them several times to get a fine paste at this point. You will have to blend it again after adding some more ingredients to it. Grinding it to a fine paste now will not give your mustard chutney the desired texture).
Step 9: Now, add 1 tsp of salt to the paste in the grinder.
Step 10: Then add 1 tbsp of sugar to it.
Step 11: Mix them nicely.
Step 12: Finally, add a little bit more water to the paste in the grinder.
Step 13: Blend them nicely this time to a finer and smoother paste.
(Expert tip: If you want a super fine texture, blend it a couple of times. However, do not overdo it).
Step 14: When done and you are happy with the texture of the paste, transfer it to a bowl from the grinder.
Step 15: Also, wash the grinder with a little bit of water and add it to the paste in the bowl.
Step 16: Mix it nicely.
Step 17: Check the texture.
Step 18: When you are happy with the texture, set the bowl with the mustard paste aside.
Step 19: Now, for tempering the mustard chutney, take a tadka pan and heat it on your gas stove on a medium flame. When it is hot enough, put 3 tbsp of mustard oil in it.
Step 20: When the oil is hot, put ½ tbsp of turmeric powder in it.
Step 21: While it boils, put 4 pieces of fresh green chilies, slit from the middle to the tadka pan.
Step 22: Let it fry for about 10 to 15 seconds.
(Expert tip: Be careful at this point because the seeds of the green chilies may crackle and sprinkle hot oil).
Step 23: Now, quickly pour the content from the tadka pan into the bowl containing the mustard paste.
Step 24: Mix it nicely.
Step 25: Finally, add about 2 tbsp of fresh lemon juice to the paste. Ideally, two standard-sized lemons would produce roughly 2 tbsp of juice.
Step 26: Give it a final stir to mix everything nicely and your homemade mustard chutney is ready to consume.
Pro Tips for Making Mustard Chutney
Soaking Precision: Ensure mustard seeds are soaked for precisely two hours to achieve the right texture in the chutney.
Water Control: Be mindful of water quantity while grinding. It will impact the consistency of the paste.
Coarse Grind Initially: Grind mustard seeds, garlic, and green chilies coarsely at first for a better final texture.
Avoid Over-Grinding: Resist the temptation to over-grind initially; a finer texture is achieved later in the process.
Balancing Act: Achieve the perfect balance of flavors by carefully measuring salt and sugar additions.
Incremental Blending: Gradually add water during blending to control the thickness of the chutney.
Grinder Cleanup: Utilize the residual water in the grinder to capture every bit of the flavorful paste.
Tempering Precision: Exercise caution while tempering; mustard oil, turmeric, and green chilies should harmonize without overpowering.
Quick Tadka Transfer: Swiftly transfer the tempering mix to the mustard paste to capture the infused flavors.
Lemon Zest: Add lemon juice at the end for a burst of freshness; adjust quantity based on personal preference.
Consistent Stirring: Maintain uniform mixing during the final steps to ensure an even distribution of flavors.
Patience Pays: Allow the chutney to settle for a while after preparation; flavors meld for a more satisfying taste over time.
Mustard Chutney Storing Tips
Refrigeration is Key: Store homemade mustard chutney in an airtight container and keep it refrigerated to prolong its freshness.
Avoid Exposure: Shield the chutney from direct sunlight and air exposure to maintain its vibrant taste.
Small Portions: Divide the chutney into smaller portions before storing to reduce the frequency of opening the main batch.
Clean Utensils: Use clean, dry utensils when scooping out the chutney to prevent contamination.
Avoid Moisture: Keep the chutney away from moisture to prevent mold growth; ensure containers are dry before storage.
Freeze in Portions: If intending to store for an extended period, freeze the chutney in small, manageable portions.
Thawing Precautions: If frozen, thaw the chutney in the refrigerator to preserve its texture and flavors.
How Does Mustard Chutney Taste?
Mustard chutney offers a bold and pungent flavor profile with a hint of sweetness. The kick of mustard seeds, freshness of garlic, and subtle heat from green chilies combine for a unique taste.
Balanced with sugar and enriched by turmeric, it complements various dishes, creating a delightful condiment with contrasting textures.
Mustard Chutney Alternatives
- Kasundi chutney
- Sarson da saag chutney
- Mustard mango chutney
- Green chili chutney
What Dishes Can Mustard Chutney Be Served with?
Dosa and Idli: Elevate the South Indian breakfast experience by complementing dosas and idlis with a zesty kick from mustard chutney.
Paratha and Roti: Spread a generous layer of mustard chutney on warm parathas or rotis for an extra burst of flavor.
Pakoras and Bhajis: Dip crispy pakoras and bhajis into mustard chutney to enhance their savory goodness. Include mustard chutney in snack platters with samosas, kebabs, and other appetizers for a delightful dipping experience.
Rice and Khichdi: Mix it with plain rice or serve alongside khichdi to add a flavorful twist to these comforting dishes.
Grilled Meats: Use mustard chutney as a marinade or condiment for grilled meats, adding a unique Indian flair to your barbecue.
Sandwiches and Wraps: Spread mustard chutney on sandwiches or wraps for a tangy and spicy element that elevates the overall taste.
Curries: Pair it with curries, particularly those with a milder spice profile, to introduce a punch of bold flavors.
Cheese Platters: Add a dollop of mustard chutney to your cheese platter to create a fusion of textures and tastes.
Recipe Card
Mustard Chutney | Sarson Ki Chutney
Ingredients
- 50 grams Mustard seeds
- 12 cloves Fresh garlic
- 2 pieces Fresh green chilies (broken into half)
- 1 tbsp Sugar
- 1 tsp Salt
For Tempering
- 3 tbsp Mustard oil
- 4 pieces Fresh green chilies (slit from the middle)
- ½ tbsp Turmeric powder
- 2 tbsp Fresh lemon juice
Instructions
- Begin by taking 50 grams of mustard seeds in a bowl.
- Pour water over the seeds, cover the bowl, and let them soak for approximately two hours.
- After soaking, strain the mustard seeds and give them a good wash with additional water.
- Transfer the soaked seeds to a grinder.
- Add some water to the seeds in the grinder.
- Now, add 12 to 15 deskinned fresh garlic cloves to the grinder.
- Follow that with 2 pieces of fresh green chilies, broken into half.
- Grind the ingredients just once to achieve a relatively coarse and thick paste.
- Add 1 teaspoon of salt to the paste in the grinder.
- Next, add 1 tablespoon of sugar to the mixture.
- Mix the ingredients well.
- Finally, add a bit more water to the paste in the grinder.
- Blend the mixture again to achieve a finer and smoother paste.
- Once satisfied with the paste's texture, transfer it from the grinder to a bowl.
- Wash the grinder with a little water and add it to the paste in the bowl.
- Mix everything thoroughly.
- Check the texture to ensure it meets your satisfaction.
- Once pleased with the texture, set the bowl with the mustard paste aside.
- Now, for tempering the mustard chutney, heat a tadka pan on a medium flame. Once hot, add 3 tablespoons of mustard oil.
- When the oil is hot, add ½ tablespoon of turmeric powder.
- While it simmers, add 4 pieces of fresh green chilies, slit from the middle, to the tadka pan.
- Allow it to fry for about 10 to 15 seconds.
- Quickly pour the content from the tadka pan into the bowl containing the mustard paste.
- Mix the tempered ingredients with the paste.
- Finally, add about 2 tablespoons of fresh lemon juice to the mixture. Ideally, two standard-sized lemons would produce roughly 2 tablespoons of juice.
- Give it a final stir to ensure everything is well mixed, and your homemade mustard chutney is ready to be enjoyed.
Notes
Nutrition Info (Estimation Only)
Conclusion
In conclusion, embark on a culinary journey with this mustard chutney recipe, where each step unfolds a symphony of flavors.
Elevate your dining experience by crafting this homemade condiment, a testament to the perfect blend of tradition and innovation.
Delight in the versatility and depth of taste that mustard chutney brings to your table, making every meal a memorable celebration of vibrant flavors.
