Mizoram Mizo Mustard Chutney Rawt Sa Local Condiment

Method

1. 1

   Dry-roast mustard seeds in a small pan on medium heat, stirring, for 2 to 3 minutes until they pop and smell nutty. Transfer to a plate.

2. 2

   In the same pan dry-roast dried red chillies for 2 minutes until fragrant.

3. 3

   Roast garlic cloves until golden spots appear. Cool everything.

4. 4

   Grind roasted mustard seeds, chillies and garlic in a mortar or blender to a coarse paste.

5. 5

   The mustard seeds release their oil and the paste becomes pungent and aromatic.

6. 6

   Add salt and lemon juice. Mix. Add water 1 tbsp at a time only if needed to get a paste consistency.

7. 7

   Taste — it should be sharp, pungent from mustard, spicy from chilli and tangy from lemon.

8. 8

   Stir in sliced spring onion. Serve as a table condiment alongside boiled pork, chicken or rice.