Mustard Chutney Recipe | Sarson Ki Chutney

5 from 1 vote
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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.

Mustard Chutney

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.

50 gm of mustard seeds in a bowl

Step 2: Pour water, cover them, and let them soak for about two hours.

Pouring water

Step 3: Strain the mustard seeds. Wash them nicely with additional water.

Straining the mustard seeds

Step 4: Now, put them in a grinder.

Mustard seeds in grinder

Step 5: Then, add some water to it.

Adding water in grinder

Step 6: Now, add 12 to 15 deskinned, fresh garlic cloves in it.

Adding 12 to 15 deskinned, fresh garlic cloves

Step 7: Follow it with 2 pieces of fresh green chilies, broken into half.

Adding 2 pieces of fresh green chilies

Step 8: Grind them just once to a relatively coarse and thick paste.

Ground mustard seeds

(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.

Adding 1 tsp of salt to the paste in the grinder

Step 10: Then add 1 tbsp of sugar to it.

Adding 1 tbsp of sugar

Step 11: Mix them nicely.

Mixing them nicely

Step 12: Finally, add a little bit more water to the paste in the grinder.

Adding a little bit more water to the paste in the grinder

Step 13: Blend them nicely this time to a finer and smoother paste.

Blending them nicely

(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.

Transfer mustard paste to a bowl

Step 15: Also, wash the grinder with a little bit of water and add it to the paste in the bowl.

Washing the grinder with a little bit of water and add it to the paste in the bowl

Step 16: Mix it nicely.

Mixing it nicely

Step 17: Check the texture.

Checking the texture

Step 18: When you are happy with the texture, set the bowl with the mustard paste aside.

Setting 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.

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3 tbsp of mustard oil in tadka pan

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.

Adding fresh green chilies in tadka pan

Step 22: Let it fry for about 10 to 15 seconds.

Letting it fry

(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.

Poured tadka in mustard paste

Step 24: Mix it nicely.

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.

Adding 2 tbsp of juice

Step 26: Give it a final stir to mix everything nicely and your homemade mustard chutney is ready to consume.

Homemade mustard chutney is ready

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 Featured Image

Mustard Chutney Alternatives

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.

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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 Featured Image

Mustard Chutney | Sarson Ki Chutney

By Mita Mondal
Mustard chutney is a flavorful condiment made from a blend of mustard seeds, fresh garlic, green chilies, and other seasonings. The preparation involves soaking mustard seeds, grinding them with garlic and chilies, and then combining with salt, sugar, and other ingredients to achieve a balanced taste.
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Condiments
Cuisine Indian
Servings 10
Calories 76 kcal

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.
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Notes

Soaking Precision: Ensure that you soak the mustard seeds for precisely two hours. This step is crucial for achieving the right texture in the chutney.
Water Control: Be mindful of the quantity of water while grinding. The amount of water added significantly impacts the consistency of the chutney.
Coarse Grind Initially: It is recommended to grind the mustard seeds, garlic, and green chilies coarsely in the first round for a better final texture.
Avoid Over-Grinding: Resist the temptation to over-grind during the initial phase. A finer texture is achieved later in the process, so avoid grinding it to a fine paste at this point.
Balancing Act: Achieve the perfect balance of flavors by carefully measuring the additions of salt and sugar. This ensures a harmonious blend of pungency, sweetness, and spiciness.
Incremental Blending: Gradually add water during blending to control the thickness of the chutney. This step allows you to achieve the desired consistency without making it too watery.
Grinder Cleanup: Utilize the residual water in the grinder to capture every bit of the flavorful paste. This ensures minimal wastage and maximizes the chutney yield.
Tempering Precision: Exercise caution while tempering; the combination of mustard oil, turmeric, and green chilies should harmonize without overpowering the overall flavor.
Quick Tadka Transfer: Swiftly transfer the tempered mix to the mustard paste to capture the infused flavors. This step ensures that the chutney absorbs the tempering elements effectively.
Lemon Zest: Add fresh lemon juice at the end for a burst of freshness. Adjust the quantity based on personal preference, but ideally, two standard-sized lemons produce roughly 2 tablespoons of juice.
Consistent Stirring: Maintain uniform mixing during the final steps to ensure an even distribution of flavors. This ensures that every spoonful of chutney has a balanced taste.
Patience Pays: Allow the chutney to settle for a while after preparation. This allows the flavors to meld together for a more satisfying taste over time.
Mustard Chutney Storing Tips: Store the homemade mustard chutney in an airtight container and keep it refrigerated to prolong its freshness.

Nutrition Info (Estimation Only)

Nutrition Facts
Mustard Chutney | Sarson Ki Chutney
Amount per Serving
Calories
 
76
Calories from Fat 54
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
1
mg
0
%
Sodium
 
38
mg
2
%
Potassium
 
70
mg
2
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
3
IU
0
%
Vitamin C
 
3
mg
4
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

In conclusion, embark on a culinary journey with this mustard chutney recipe, where each step unfolds a symphony of flavors.

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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.

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