Fermented Mustard Chutney

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Fermented Mustard Chutney


Panitenga is a fermented mash of black mustard and mustard greens seeds with a souring agent, typically mangosteen pulp / tarmarind pulp / lime juice and forms an quintessential part of a traditional assamese platter I still vividly remember the first time I had panitenga. Me being me and generally unaware of the portion size that is supposed to be had, put half a teaspoon in my mouth at one go What I distintly remember is that first whiff, which in itself was so overwhelming but at the same time so strongly tantalised my sense of smell and sight, leaving me unable to make out what just dived into my eyes and nose . Its stimulating and invigorating properties would definitely open up your senses, making them ready to relish a scrumptious meal to the fullest. The pungency of the Panitenga is also known to remove nasal congestion, clear sinuses and kindle the digestive fire.

Cooking Time

Preparation Time :15 Min

Cook Time : 10 Min

Total Time : 25 Min


Serves : 6
  • 150 gms black mustard seed (kola horihoh), washed and dried

  • 50 gms mustard green seed (lai xaak'r guti)

  • 1/2 gms mangosteen pulp (thekera) or tamarind pulp (teteli)

  • 2-3 nos dried chilly optional

  • 1 pinch salt


  • Using a mortar pestle pound both the seeds into a fine powder. You can definitely go with a mechanical grinder, but some traditional recipes tastes the best when made the traditional way
  • Transfer the powdered mix to a bowl. Add mangosteen / tarmarind pulp, chillies and salt.
  • Knead everything gently to make a dough. Heat the banana leaves carefully on low flame (similar to roasting pappad) to make it malleable. Wrap the dough with the banana leaves to make a nice parcel. Secure it properly with a piece of string
  • Keep the parcel inside a clean container in a warm place.
  • Pani tenga is ready in 3 to 4 days.
  • ou may serve the pani tenga as an acompaniment to your regular meal, or eleviate your pitikas/ khorikas by adding the right amount as per your liking
  • Just a reminder.....If the Panitenga doesn't tantalise your olfactory senses, you are not probably eating the best kind, may be it hasn't matured enough to served!