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.

Ingredients:

• 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)

Method:

• 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