1/2 cup black mustard seeds (you can use either a combination of yellow and black or only yellow too; I had only black at hand)
3/4 cup water
5-6 green chillies
5-6 big fat cloves of garlic
2" piece ginger
2 tbsp mustard oil plus more for storage
Juice of 1 big lime (about 3-4 tbsp)
Salt to taste
Pinch of turmeric powder
1/2 tsp sugar
Wash and soak the mustard seeds and chillies in the water overnight.
In a blender, add the drained mustard seeds, chillies, ginger, garlic, and lime juice and grind to a fine paste. Try not to add any water. If at all required, add just a tsp of water as and when required. Now add the salt, sugar, and oil and pulse till all combined well. Transfer to a clean glass jar with a tight lid and pour some mustard oil (1-2 tbsp) on top and store in the refrigerator. Please read the tips given above for longer shelf life of the paste.