By: Payal
Bihari‑style sarso ki chutney is a bold, rustic condiment known for its sharp mustard flavour and earthy heat. Made with simple ingredients like mustard seeds, garlic and green chillies, this chutney is quick to prepare and pairs perfectly with litti, plain rice or hot rotis.
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2 tablespoons yellow mustard seeds (sarso)
4–5 garlic cloves
2 green chillies
1 small onion (optional)
1 tablespoon lemon juice Salt to taste
2–3 tablespoons water
1 tablespoon mustard oil (sarso ka tel)
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Soak the mustard seeds in water for about 30 minutes. This helps soften them and reduces their sharp bitterness.
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Drain the water and grind the soaked mustard seeds with garlic and green chillies into a slightly coarse paste.
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Add a little water while grinding to achieve a thick yet smooth consistency without making it runny.
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If using, mix in finely chopped onion to add a light crunch and balance the flavours.
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Add salt and lemon juice or raw mango pulp, then blend lightly so everything combines well.
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Heat the mustard oil until it just begins to smoke. Pour it over the chutney as a tadka, mix well and serve fresh.
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