Pani Tenga (Tangy Mustard Chutney)

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Pani Tenga (Tangy Mustard Chutney)


  • Mustard seeds: 150 gms
  • Lemon juice: to knead the mustard powder
  • Plantain leaf: 1
  • Salt and sugar: to taste
  • Chilli powder: 1 tsp


    • Clean, wash and dry the seeds. Dry grind the seeds and sieve.
    • Clean the plantain leaf. Dry it and soften it upon fire.
    • On the wrong side of the plantain leaf put the dry grinded powder.
    • Sprinkle salt, sugar and chilli powder to it.
    • Add the lemon juice little at a time to the mustard powder.
    • Knead it with finger tips for about 15 minutes or until oil seeps from the dough.
    • Make a ball. Flatten it and wrap it on the plantain leaf like a parcel.
    • Tie the parcel and keep it inside a container. Keep the container in a warm place.
    • On the third or fourth day the Pani Tenga is ready to eat.

    Notes: Juice of any acid fruit can be used to make PANI TENGA.

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