A fermented paste made from mustard greens (Brassica juncea, Brassica campestris).
Fresh leaves are washed, sun-wilted, and crushed in a wooden mortar. The resulting mash is placed in an airtight container and fermented for 3–5 days, then sun-dried.
The juice extracted from the mash is also boiled until thick and concentrated, then sealed in airtight container and fermented near a fireplace or under the sun for 3–5 days.
Known for its strong, pungent aroma and sour taste, Ṭamthu is used as a side dish or paired with green or dried chili as a chutney.
Contributed by
Date Added
Jun 30, 2025 at 3:19 PM
Login to join the discussion
No comments yet. Be the first to share your thoughts!