Some recipes are not just about taste; they are about memories, seasons, and emotions. Mustard flower chutney is one such recipe that holds a special place in my heart. I love this dish because it reminds me of the simplicity and warmth of rural Bengal, where food is closely connected to nature.
We usually make this chutney during winter, when mustard fields are in full bloom and the air carries a faint, earthy fragrance. Fresh mustard flowers are carefully plucked, washed, and lightly boiled to remove their bitterness. The process itself feels calming, almost like a ritual passed down through generations.
What I enjoy most about this recipe is its balance of flavours—the slight bitterness of the mustard flowers, the sharpness of green chilies, the gentle sweetness of jaggery, and the unmistakable aroma of raw mustard oil. It is simple, yet every bite feels rich and meaningful.
This chutney is often prepared on lazy winter afternoons and enjoyed with hot steamed rice. It does not require elaborate cooking, but it fills the home with comfort and nostalgia. For me, mustard flower chutney is not just a dish; it is a reminder of seasonal cooking, traditional wisdom, and the joy of savouring food made with love.
Medicinally, mustard flowers help boost immunity and improve digestion, especially during winter. They are rich in antioxidants and minerals that support overall health and reduce seasonal illnesses. Culturally, mustard flowers symbolise rural Bengali life and are widely used in traditional cooking and festivals. They play an important role in seasonal cuisine, connecting people to age-old food traditions. Environmentally, mustard flowers support biodiversity by attracting bees and improving soil health.
Mustard flowers: 1 cup (washed well)
Green chilies: 2-3
Mustard seed paste: 1 tablespoon
Grated coconut: 2 tablespoons
Tamarind water: 1-2 tablespoons (or lemon juice)
Sugar or jaggery to taste
Boil the flowers in a little water with a pinch of salt for 2-3 minutes, then drain well. Grind the boiled flowers, green chilies, mustard paste, and grated coconut together into a smooth paste.
Add salt, sugar/jaggery, and tamarind water to the paste and mix well. Finally, drizzle raw mustard oil on top and mix thoroughly. Serve with hot rice.
My Food Story is a collection of stories and recipes that celebrate India’s traditional plant-based ingredients sourced from local biodiversity. You can see these recipes on our interactive dashboard (https://www.cseindia.org/page/myfoodstory).
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Mousumi Das is a homemaker from West Bengal.