Kharoli (Mustard Chutney)

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Kharoli (Mustard Chutney)


  • Mustard seed: 100 gms
  • Plantain leaf: 1
  • Salt: to taste
  • Kolakhar (Indigenous soda): to knead the grounded seeds


    • Clean, wash and dry the seeds.
    • Clean the plantain leaf and pass it over fire to make it pliable.
    • Dry grind the seeds and sieve.
    • Put the grinded mustard seed powder on the wrong side of the plantain leaf.
    • Sprinkle salt. Add kolakhar little at a time and knead.
    • Knead well for 15 minutes or until oil appears on the leaf.
    • Make a ball, flatten it and wrap it to form a parcel. Tie the parcel with a string.
    • Keep the parcel inside a container and keep it in a warm place.
    • On the 3rd day the Kharoli is ready to eat as chutney.

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