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