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Traditionally, this chutney is thick and has the distinct flavour of mustard so make sure to add only yellow mustard seeds to bring out the authentic flavour.
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Not only is suran grown in Asia but in Africa too and weighs up to 30 lbs i.e., 13 kg. In fact, the name ‘elephant foot yam’ came into existence because the shape of suran resembles that of an elephant’s foot. Also known as jimikand in Hindi, this healthy chutney is made out of mustard and yam known as suran chutney, now a staple condiment in most Uttar Pradesh and Bihar households.
- Yam (suran) (250 grams)
- Lemon (nimbu) juice, freshly extracted (2 tbsp)
- Ginger (adrak), peeled and grated (1" piece)
- Green chillies (hari mirch), finely chopped (3)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Mustard (sarson) powder (1/2 tsp)
- Carom seeds (ajwain) ( 1/2 tsp)
- Asafoetida (hing) powder (pinch)
- Mustard (sarson) oil ( 2 tbsp)
- Salt ( to taste)
- Onions and cilantro ( finely chopped)
- Peel and chop the yam into cubes. Add MTR Haldi/Turmeric Powder and pressure cook it over medium heat with half a cup water up for four whistles and switch off.
- Drain the excess water and mash the yam using a potato masher or back of a heavy ladle.
- Heat a small pan with mustard oil over low flame and when it reaches the smoking point, switch off the heat.
- Immediately add the carom seeds, mustard seeds, MTR Lal Mirch/Red Chilli Powder, chopped green chillies, ginger and asafoetida and mix well.
- Pour this spiced oil into the mashed yam mixture. Add salt and lemon juice, mix again.
- Refrigerate the chutney for 2–3 days before use.
- You can garnish it with freshly chopped onions and cilantro just before serving.
- Your delicious suran chutney is ready to be served along with some hot dal pithas, dal poori and dal kachori.