Cold Pressed Mustard Oil (Sarson Tel) - Wood Ghani

Mustard oil pressed slowly in a wooden ghani, sold as sarson ka tel in the north and mohri tel around here. The wooden pestle turns slowly so the seed never heats up, which is why the oil comes out dark yellow with its pungency intact.

The seed comes from our own farmer members and is raised on vermicompost, not chemical fertilizers. We press small batches, described in older kitchens as kachi ghani, and let the oil settle naturally instead of bleaching it.

Cooking with it

Heat the oil until the first wisp of smoke, pull the pan off for a few seconds, then start your fodni. That single step tames the raw pungency and is standard practice for achar, sarson ka saag and any fish fry. This is the traditional oil for lemon and mango pickle because the sharpness keeps a masala lively for months.

Pack sizes and storage

500 ml and 1 litre. Keep the bottle capped, away from the window, and always use a dry spoon. Finish it within six months of opening for full flavour.

For everyday frying compare it with our wood pressed groundnut oil, or look at every oil we press under wood pressed oil.

Frequently asked questions

What is the difference between cold pressed and refined mustard oil

Cold pressed oil is crushed at low temperature and then only filtered. Refined oil is heated, bleached and deodorised, which strips out colour, smell and pungency. The refined bottle is cheaper and blander, the cold pressed one tastes of the seed it came from.

Why is my mustard oil cloudy

Sediment settles because we neither bleach nor winterise the oil. Cool weather also makes it look hazy in the bottle. Stand it in the sun for an hour and it goes clear again.

Which mustard oil is best for pickle

A pungent cold pressed one like this, heated to smoking point and cooled before it goes into the jar. Heating drives off moisture, and dry oil is what keeps a pickle from spoiling.