To begin making the Bihari Suran Chutney recipe, peel and chop yam into cubes.

Add turmeric power and pressure cook them over medium flame in a cooker with half cup water upto 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.

Immediately, add the carom seeds, mustard powder, 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 and mix again.

Let the chutney rest for 2-3 days refrigerated before you start using it.

You can garnish with freshly chopped onions and cilantro just before serving.

Adjust the spice taste according to your preference.

Serve Bihari Suran Chutney as a side dish with your delicious lunch or dinner. You can store it in the refrigerator and serve it everyday with your meals.