How To Make Mustard Paste At Home?
Ingredients
- 250 g Mustard Seeds (Rai)
- 3 Dried Kashmiri Chillies
- 1 pod Garlic
- 2 tbsp Sugar
- 1 tbsp Salt
- 150 g Cashewnuts or Peanuts
- 200 ml Vinegar
Instructions
- In a mixer-grinder, grind the cashewnuts or peanuts to a powder along with the salt and sugar.
- Add the mustard seeds, dried kashmiri chillies, garlic flakes, and vinegar to the ground cashewnuts and grind to a paste.
- If you find the paste too thick, add more vinegar and run the mixer-grinder for another minute.
- The paste can be fine or coarsely ground depending on how you like it.
- Store in the refrigerator or use straight away.
NOTE:
- If you can’t use cashewnuts or peanuts, replace it with the same weight of mustard seeds.
- This recipe will store in the fridge for 3 to 4 months.
