Pani Tenga (tangy mustard chutney)

Pani Tenga (tangy mustard chutney)

Ingredients:

• 100 gm mustard seeds
• 8-10 lemon (juice) (to knead the mustard powder)
• 1 teaspoon red chili powder
• Salt and sugar according to taste
• 1 banana leaf (washed)

Preparation:

1. Wash the mustard seeds, dry and make a mustard powder.
2. Knead the dough with mustard powder, lemon juice, chili powder,
   salt and sugar to taste.
3. Make a big size cake and properly wrap with banana leaf.
4. Tie with thread and keep it in a container and keep it in a warm place.
5. After 3-4 days later, the Pani tenga is ready to serve.