Take 50 gm of mustard seeds in a bowl.

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

Strain the mustard seeds. Wash them nicely with additional water.

Now, put them in a grinder.

Then, add some water to it.

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

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

Grind them just once to a relatively coarse and thick paste. (Pro 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).

Now, add 1 tsp of salt to the paste in the grinder.

Then add 1 tbsp of sugar to it.

Mix them nicely.

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

Blend them nicely this time to a finer and smoother paste. (Pro tip: If you want a super fine texture, blend it a couple of times. However, do not overdo it).

When done and you are happy with the texture of the paste, transfer it to a bowl from the grinder.

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

Mix it nicely.

Check the texture.

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

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.

When the oil is hot, put ½ tbsp of turmeric powder in it.

While it boils, put 4 pieces of fresh green chilies, slit from the middle to the tadka pan.

Let it fry for about 10 to 15 seconds. (Pro tip: Be careful at this point because the seeds of the green chilies may crackle and sprinkle hot oil).

Now, quickly pour the content from the tadka pan into the bowl containing the mustard paste.

Mix it nicely.

Finally, add about 2 tbsp of fresh lemon juice to the paste. Ideally, two standard-sized lemons would produce roughly 2 tbsp of juice.

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