Pani Tenga (tangy mustard chutney)

Posted on October 17, 2020

Pani Tenga (tangy mustard chutney)



  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.

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