Welcome to Recipes.com

With simplicity, Assamese cuisine is a blend of different native styles with significant regional variations and some external influences. My blog Recipes.com is basically for those people who really love different kind of Assamese cuisine. Here I have shared a few very well-liked dishes from my native soil Assam. Apart from Assamese recipes I have shared different kind of recipes through this blog. Hope you will like it..........

Saturday, May 10, 2014

Panitenga or Kahudi (Tangy fermented Mustard Chutney)

পানীটেঙ্গ  / কাহুদী 

Strong in taste Panitenga or mostly known as Kahudi is a very unique fermented recipe from Assam which is mostly served with an Assamese meal as a side dish.


  • Black Mustard seeds - 100 grms
  • 1/2 cup thekera Tenga pulp,(mangosteen pulp/Garcinia pedunculata) or Tamarind pulp or Lemon juice 
  • Banana leaf - 1 no (Tender the leaf by heating on fire)
  • Salt to taste
  • A pinch of sugar
  • Chilly powder - 1 tsp (optional)


  • Wash the mustard seeds carefully and leave them to dry completely.
  • When the seeds became completely dried grind them ( keep in mind that don't grind the seeds into a fine powder form)
  • Add the all ingredients and the souring agent of your choice(Here I have used Thekera Tenga pulp (mangosteen pulp/Garcinia pedunculata))
  • Mix them well and knead to get a dough out of it.
  • Now wrap the dough with a banana leaf and tie with a string carefully to make a parcel or small packet as shown in the picture. 
  • keep the parcel inside a container and let it mature for about 3 to 4 days...
  • After 3-4 days Panitenga or Kahudi will be ready to serve

No comments:

Post a Comment