The crop
A winter crop
Mustard is a rabi crop. Farmers sow it after the monsoon harvest, in October and November. By mid-winter the fields are yellow with flowers, and the seed is harvested from February onwards.
Virgin cold-pressed mustard oil
Pure mustard oil. Pressed once.
Single-pressed from mustard seed grown in Rajasthan, with the sharp, pungent aroma that refining takes away.
- Unrefined
- Never blended
- Nothing added
Single-pressed
Cold Pressed Mustard Oil
Rs. 549.00
Rs. 699.001 Litre Glass Bottle
Tax included. Shipping calculated at checkout.
Our mustard seeds come from Rajasthan, the state that grows more mustard than any other in India. We press the small, dark seeds once, at low temperature, so the oil keeps its golden colour and the sharp, pungent aroma that refining takes away.
It's the oil North Indian kitchens are built on, for tadkas, sabzis, pickles and fish curries.
What we're cooking
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Cooking tips
Mellow the bite. For a milder taste, warm the oil until it just starts to haze, then lower the heat for a moment before adding your tadka.
Made for pickles. Mustard oil is the classic oil for North Indian achaar. Heat it, let it cool completely, then pour it over.
Use it raw too. A spoonful in baingan chokha, aloo bharta or jhalmuri gives that sharp mustard kick.
How it's made
Mustard seeds from farms in Rajasthan are cleaned and pressed once, at low temperature, in our single-press machines. The oil rests for a few days so the fine particles settle, then it's sieve-filtered and bottled. No refining, bleaching, deodorising or blending.
Ingredients and storage
Ingredients: 100% cold-pressed mustard oil. Nothing added.
Allergy: contains mustard.
Storage: keep tightly closed, in a cool, dry place away from direct sunlight.
Shipping and returns
Shipping is calculated at checkout. See our shipping policy and refund policy for details.
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Choose size
- One growing region
- Rajasthan mustard
- Pressed once
- Never blended
Rajasthan grows more mustard than any other state in India. Every winter, its fields turn yellow with mustard flowers.
The land
Made for dry country
Mustard needs little water, which suits Rajasthan's dry winters. The state's mustard belt runs through districts such as Sri Ganganagar, Alwar and Bharatpur, home to India's national mustard research centre.
The farmers
Sushila Devi, Nadbai, Rajasthan
For over 10 years, Sushila has grown mustard on her family farm. Once the golden fields are harvested, the seeds are naturally sun-dried and carefully sorted by hand.
From field to press
Pressed once
The cleaned seeds come to our pressing unit, where we press them once at low temperature, let the oil rest for a few days and sieve-filter it before bottling.
Farm to kitchen
From Rajasthan's fields to your kitchen
01
Grown in Rajasthan
Mustard sown after the monsoon and harvested in late winter, in India's biggest mustard-growing state.
02
Pressed once
The small, dark seeds go through our press a single time, at low temperature.
03
Settled, filtered, bottled
Rested for a few days, sieve-filtered and packed in glass, tin or PET. Never blended.
What we're cooking
Cooking with mustard oil
Three North Indian classics where the sharp taste of mustard oil matters.
Gatte ki Sabzi
Rajasthan's gram flour dumplings, simmered in a tangy, spiced yogurt gravy.
See the recipe
Ingredients
- For the gatte: 1 cup besan (gram flour); ½ tsp red chilli powder; ¼ tsp turmeric; ½ tsp ajwain; ½ tsp coriander powder; a pinch of hing; ½ tsp salt; 2 tbsp curd; 1 tbsp Nune mustard oil; water as needed
- For the gravy: 2 tbsp Nune mustard oil; 1 tsp cumin seeds; a pinch of hing; 1 cup curd whisked with 1 tsp besan; 1 tsp red chilli powder; ¼ tsp turmeric; 1 tsp coriander powder; salt to taste; ½ tsp garam masala; 2 tbsp chopped coriander
Method
- Mix the gatte ingredients into a firm dough, adding water a little at a time. Roll into 4–5 logs about 1.5 cm thick.
- Boil the logs in a pan of water for 10–12 minutes, until firm. Lift them out, keep the water, let them cool and cut into 1 cm pieces.
- Warm the mustard oil until it just starts to haze, then lower the heat. Add the cumin and hing.
- Take the pan off the heat, stir in the curd mixture with the chilli powder, turmeric and coriander powder, then return it to a low heat and stir constantly for 3–4 minutes so it doesn't split.
- Add 1½ cups of the reserved water and salt, bring to a simmer, then add the gatte and cook for 8–10 minutes until the gravy thickens. Finish with garam masala and coriander. Serve with roti or rice.
Baingan Chokha
Fire-roasted brinjal mashed with garlic, chilli and raw mustard oil, the classic partner for litti.
See the recipe
Ingredients
- 1 large brinjal (about 400 g)
- 1 medium tomato
- 4 garlic cloves
- 1 small onion, finely chopped
- 1–2 green chillies, finely chopped
- 2 tbsp chopped coriander
- 1–2 tbsp Nune mustard oil
- Salt to taste
Method
- Make a few slits in the brinjal and push the garlic cloves in.
- Roast the brinjal and tomato over an open flame, turning often, for 15–20 minutes until the skins are charred and the insides soft.
- Let them cool, then peel and mash the brinjal, tomato and garlic together.
- Mix in the onion, green chillies, coriander and salt.
- Stir in the raw mustard oil just before serving; it's what gives chokha its sharp kick. Serve with litti, roti or rice.
Gajar Mooli ka Achaar
A quick winter pickle of carrot, radish and green chilli in mustard oil and crushed mustard seed. Makes about 500 g.
See the recipe
Ingredients
- 2 carrots, cut into thin sticks
- 1 medium radish (mooli), cut into thin sticks
- 3 green chillies, slit
- 2 tbsp mustard seeds, coarsely crushed
- 1 tsp fennel seeds, coarsely crushed
- 1 tsp turmeric
- 1 tsp red chilli powder
- ½ tsp hing
- 1½ tsp salt
- ¼ cup Nune mustard oil
- 1 tbsp lemon juice
Method
- Dry the cut vegetables completely, in the sun for an hour or with a clean cloth; any water will spoil the pickle.
- Heat the mustard oil until it just starts to haze, turn off the heat and let it cool completely.
- Mix the vegetables with the crushed mustard and fennel, turmeric, chilli powder, hing and salt.
- Pour over the cooled oil, add the lemon juice and mix well.
- Pack into a clean, dry glass jar. Leave for 1–2 days, shaking once a day, then keep it in the fridge and eat within two weeks. Always use a dry spoon.
How it compares
Not all mustard oil is made the same way
Single-pressed mustard oil next to the refined oils on most shelves.
| Compare |
 Nune single-pressed
|
Refined mustard oil
|
Refined cooking oil
|
|---|---|---|---|
| Seeds | Mustard grown in Rajasthan | Rarely stated | Not mustard |
| How the oil comes out | Pressed once at low temperature, then settled | Often solvent-extracted, then refined | Often solvent-extracted, then refined |
| Refined, bleached or deodorised | Never | Yes | Yes |
| Pungency and aroma | Sharp, pungent mustard aroma | Mostly removed | Neutral |
| Added antioxidants | None | May contain permitted antioxidants | May contain permitted antioxidants |
| Growing region on the page | Yes, see above | Rarely | Rarely |
The sharp bite of mustard oil comes from natural compounds released when the seed is crushed. Pressing once and skipping refining keeps it in the bottle.
Why Nune
Questions, answered
What people ask before switching to Nune mustard oil.
01 Why choose Nune mustard oil?
Mustard seed from Rajasthan, India's biggest mustard-growing state, pressed once at low temperature, then settled and sieve-filtered. No refining, no blending, nothing added.
02 Why is it so pungent?
That sharp, nose-tingling bite comes from natural compounds released when mustard seed is crushed. Refining strips most of it out; pressing once keeps it. For a milder taste, warm the oil until it just starts to haze, then lower the heat before adding your spices.
03 Is it blended with any other oil?
No. It's 100% mustard oil. In India, blending mustard oil with any other edible oil has been prohibited by FSSAI since 1 October 2020.
04 Is it good for pickles?
Yes. Mustard oil is the classic oil for North Indian achaar, from mango and lime to carrot and chilli. Heat it until it just hazes, let it cool completely before pouring it over the pickle, and always use a clean, dry spoon.
05 Can I use it for massage?
Many families use mustard oil for traditional body and hair massage, especially in winter. It can feel warm on the skin, so do a small patch test first. For babies, check with your paediatrician before use.
06 Why is there sediment at the bottom?
We let the oil settle and sieve-filter it instead of refining it, so a few fine particles from the seed can collect at the bottom over time. It's natural; just pour gently.
