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Kharoli
Fermented mustard relish
খাৰলি: Assam's pungent fermented mustard relish made with banana-ash alkali (plus 4–6 days fermenting)
Kharoli is an old Assamese relish from the villages of upper Assam: ground mustard seed is mixed with khar, the alkaline water filtered from burnt banana peel, packed into a jar and left to ferment until sharp and funky. A small spoon with mustard oil and green chilli is eaten with the first balls of rice, and families make it in the cooler months. The common mistake is using a damp jar or spoon, which lets mould in. Ferment at 20–28 °C for 4–6 days; it is ready when it smells sharply pungent and tangy. Throw it away if you see fuzzy mould, pink or black spots, or it smells rotten or putrid rather than sour. Chef's tip: if you have no banana-ash khar, a quarter teaspoon of bicarbonate of soda in the water gives a similar alkaline bite.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the kharoli
- 3 ½ oz black or brown mustard seeds
- ¼ cup khar (banana-ash alkali water)or water with 0.25 tsp bicarbonate of soda
- 1 ½ tsp salt
- ¼ cup boiled and cooled waterapproximately
To serve
- 1 tbsp raw mustard oil
- 1 green chillichopped
- ½ small onion (optional)finely chopped
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Method
0/6 doneStep 1: Sterilise a small glass jar and its lid with boiling water and dry them completely.
5 minStep 2: Grind 3 ½ oz black or brown mustard seeds to a fine powder in a dry grinder.
3 minStep 3: Mix the powder with ¼ cup khar (banana-ash alkali water) and 1 ½ tsp salt, then add just enough ¼ cup boiled and cooled water to make a thick, smooth paste. Stir with a clean, dry spoon.
3 minStep 4: Pack into the jar, press flat, cover the surface with a disc of baking paper and close loosely. Leave at 20–82°F, away from sunlight, for 4–6 days, checking daily.
5 minStep 5: When it smells sharp and tangy with no mould or rotten smell, close the lid tightly and refrigerate; it keeps 4 weeks. Discard if mould, pink or black spots or a putrid smell appear.
2 minStep 6: To serve, mix 1 tsp kharoli per person with 1 tbsp raw mustard oil, 1 green chilli and ½ small onion, and eat a little with rice.
2 min
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 3 g
- Carbs
- 3 g
- Fat
- 4 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kharoli take?
- About 20 minutes in total: 15 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of black or brown mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of green chilli?
- A pinch of chilli flakes per chilli.
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