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banarasi-rai-ki-chutney
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Banarasi Rai ki chutney

Banarasi rai ki chutney- a delicious pungent dip made with mustard seeds, coriander and few spices.
Prep Time5 minutes
Cook Time1 minute
Course: Chutney /Dips, Side Dish
Cuisine: Indian Cuisine, Uttar Pradesh Cuisine
Keyword: GREEN CHUTNEY, mustard chutney, mustard sauce, no onion garlic sauce, rai ki chutney
Servings: 20 people
Calories: 11kcal
Author: Anjana Chaturvedi

Ingredients

  • 2 cup Fresh Coriander / Cilantro / Hara Dhaniya
  • 4 Green Chillies / Hari Mirch
  • 1 tbsp Lemon Juice / Nimbu Ka Ras
  • 0.1 tsp Asafoetida / Hing powder
  • 1 tsp Mustard Oil / Sarso ka tel
  • 2 tbsp Mustard Seeds / Rai *
  • to taste Salt / Namak
  • 1/2 tsp Cumin Seeds / Sabut Jeera

Instructions

  • Wash and chop green chilies and coriander leaves(remove the roots and use the leaves and tender stems )
  • Soak the mustard seeds in water for few hours or overnight, then discard the water and wash the seeds.
  • In the mixer jar first add the soaked mustard seeds, green chilies , salt and little water and make a fine paste and then add the coriander leaves , lemon juice, cumin , asafoetida (and water if required) and grind it
  • When it become a fine paste ,add mustard oil and mix once, take out and store in a glass jar .
  • Easily stays fresh for a week in the refrigerator
  • Enjoy with sandwich, snacks, paratha or daal chawal.

Nutrition

Serving: 20g | Calories: 11kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 31mg | Potassium: 18mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.2mg