• AUTHENTIC HIMACHALI MUSTARD CHUTNEY (SARSON KI CHUTNEY) – A traditional Himachali-style mustard chutney made with yellow and black mustard seeds, mustard oil and vinegar, blended with garlic, ginger, coriander, cumin and turmeric. Sharp, tangy and savoury with a distinctive mustard kick, while keeping the heat mild.
• HANDMADE WITH NO ARTIFICIAL PRESERVATIVES – Prepared using traditional Himachali recipes without artificial preservatives, colours or additives. Made in the homestyle way by an all-women kitchen in Kangra, Himachal Pradesh, delivering an authentic handmade taste.
• WHOLE MUSTARD SEEDS & MUSTARD OIL, LOWER IN SALT – Made with whole yellow and black mustard seeds and quality mustard oil for a rich, savoury flavour and characteristic mustard texture. Formulated with lower salt than many table sauces and dips. Independently lab tested for quality.
• MADE BY LOCAL HIMACHALI WOMEN – More than just a chutney, The Mustard Women celebrates the traditional food-making skills of women from the hills of Kangra. Each 300g jar is prepared from start to finish by local women, with founder Nupur Kohli personally selecting this recipe for your table.
• VERSATILE DIP, SPREAD & CONDIMENT – Enjoy this savoury mustard chutney with burgers, fries, grilled cheese, spring rolls, paneer tikka and cheese boards. A versatile Indian-style condiment that adds a tangy mustard flavour to everyday snacks and meals.
Mustard Chutney (sarson ki chutney) is a homemade, tangy mustard relish from the hills of Kangra, made the traditional Himachali way. Yellow and black mustard seeds are blended with mustard oil, vinegar, garlic, ginger and warm spices like coriander, cumin and turmeric, for a sharp, zingy chutney with a gentle mustard kick that stays mild rather than hot. It is lower in salt than most table sauces, with no artificial preservatives or added colours.Mustard seeds have long been used in Indian and hill kitchens as a warming, digestion-friendly spice. What makes this one special is how far it travels beyond the Indian plate. Spread it on sandwiches, burgers, hot dogs and fries, or serve it as a dip for grilled cheese, spring rolls and paneer tikka. It also works stirred into salad dressings and marinades, or straight onto a cheese board. Lab tested and made start to finish by women in the hills of Kangra
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