Yellow Mustard Oil-5 Ltr

This 5 Ltr Mustard Oil pack is 100% pure yellow sarson oil, cold pressed by the traditional Kachi Ghani method at under 40°C. It is unrefined, unblended and filtered only — no solvent extraction, no bleaching, no deodorising, and nothing mixed in from palm, soya or refined oils. One 5 litre jar covers roughly three to five months of daily cooking for an average Indian family.

Why Buy Mustard Oil in a 5 Ltr Pack

A 5 litre jar solves two problems at once: cost and consistency.

On cost, the current 5 litre price works out to ₹270 per litre — meaningfully lower than buying five separate bottles through the season. If you want to try the oil before committing to the family pack, check the Mustard Oil 1 Ltr Price first.

On consistency, every bottle of cold-pressed oil carries slight batch-to-batch variation in colour and aroma, because the seed itself varies by harvest. A single 5 litre jar is one batch. Your dal tastes the same in March as it did in January.

What Is Kachi Ghani Cold Pressed Mustard Oil?

Kachi Ghani translates as "raw crush". Mustard seed is fed into a traditional ghani and pressed slowly, at low speed, so friction never pushes the temperature past about 40°C. Nothing is heated, nothing is chemically extracted.

That temperature ceiling is the entire point. Above it, the volatile compounds that give mustard oil its aroma begin breaking down, and the natural antioxidants and vitamin E start degrading. Commercial refining takes oil to well over 200°C and then bleaches and deodorises it — which is why refined oil is pale, odourless and indefinitely shelf-stable, and why it tastes of nothing.

How to Tell Genuine Cold Pressed Mustard Oil at Home

Three checks anyone can run on arrival:

• Smell it. Genuine cold-pressed mustard oil has an immediate sharp, mustardy hit. If the jar smells faintly of nothing, it has been refined or cut with a neutral oil.

• Look at the bottom after a week. Fine sediment settling out is normal and expected — the oil is filtered but not chemically stripped. Perfectly clear oil that never settles has usually been through processes that also removed everything else.

• Refrigerate a spoonful. Pure mustard oil thickens but does not solidify into white flakes. Palm-blended oil separates and turns cloudy-solid.

5 Ltr Mustard Oil vs 1 Litre Bottle — Which Should You Buy

Buy the 5 litre if you cook in mustard oil every day, fry regularly, or make achar. Buy the 1 litre if you are switching over from refined oil and want to taste it first — the same Yellow Mustard Oil is available in that size.

Yellow Mustard Oil or Black Mustard Oil?

Black mustard seed (rai, Brassica nigra) carries a higher concentration of pungent compounds. That makes black mustard oil darker, heavier and sharper in the throat — the traditional choice for achar, shorshe ilish and sarson da saag.

Yellow sarson has less of them, so this oil is lighter in colour, milder in aroma and far more forgiving in everyday food. If you are buying one 5 litre jar to cook the family's daily meals in, yellow is the correct choice. Most households that use both keep yellow in bulk and a small bottle of black for pickles.

How to Use 5 Ltr Mustard Oil in Everyday Cooking

Tadka and Tempering

Heat the oil to smoking point, take the pan off the flame for four or five seconds, then add jeera, rai or hing. That brief pause is what turns raw pungency into a nutty, rounded base. Add Lal Mirch Powder off the heat — it burns and turns bitter in hot oil within seconds.

Sabzi, Dal and Everyday Gravies

Bloom your powdered masala in the hot oil for about ten seconds before the onions go in. Ground coriander in particular needs that contact with fat to release its aroma, so add Dhaniya Powder at this stage rather than later with the water.

Deep Frying

Mustard oil has a high smoke point, which is why pakoras, puris and samosas fry clean in it without the oil breaking down or turning acrid. Frying is where a 5 litre jar earns its price — a single evening of festival cooking can go through a litre.

Pickles and Marinades

For achar, heat the oil to smoking point and let it cool completely before mixing it in. This step extends the pickle's shelf life and deepens the flavour. Yellow oil gives a milder pickle; black gives a sharper, longer-keeping one.

How to Store a 5 Litre Jar of Mustard Oil

Keep the jar in a cool, dry cupboard away from direct sunlight, with the cap sealed tight. Light and repeated air exposure are what age unrefined oil, not time on the shelf.

The single most useful habit with a 5 litre pack: decant about half a litre into a smaller bottle for daily use and keep the main jar closed. Opening and pouring from a large jar three times a day exposes the whole volume to air every time. Decanting keeps the bulk sealed and the aroma intact for months.

Sediment at the bottom is normal. Shake gently before use.

Product Specifications

Nutrition Notes

Cold-pressed mustard oil is high in monounsaturated fat and carries a favourable omega-3 to omega-6 balance compared to most common cooking oils. Because it is not heat-refined, it retains natural antioxidants and vitamin E that refining otherwise strips out. In Indian kitchens it has traditionally been used to stimulate appetite and digestion, and its natural antibacterial character is one reason mustard-based pickles keep through the year.

Traditional and nutritional information only; not a substitute for medical advice.

Frequently Asked Questions

What is the price of 5 Ltr mustard oil?

Mohana Fresh 5 Ltr Mustard Oil is ₹1,350, which works out to ₹270 per litre — lower per litre than the 1 litre bottle.

How long does 5 litres of mustard oil last?

For a family of four cooking twice a day, roughly three to five months. For heavy frying, a tiffin service or a season of pickle-making, considerably less.

Is sediment at the bottom of the jar normal?

Yes. The oil is filtered but not chemically refined, so fine seed particles settle naturally over time. Sediment is an indicator of purity, not spoilage. Shake gently before use.

Is this oil pure or blended?

Pure single-source yellow mustard oil. Nothing is blended in — no palm oil, no soya oil, no refined oil.

Can I use 5 Ltr mustard oil for deep frying?

Yes. Its high smoke point makes it stable for repeated frying without breaking down or turning bitter.

Which is better for daily cooking, yellow or black mustard oil?

Yellow, for most households. It is milder and suits everyday sabzi, dal and tempering. Black is sharper and better reserved for pickles, fish and mustard-based curries.

How should I store a 5 litre jar after opening?

In a cool, dark cupboard with the cap sealed. Decant a smaller working bottle for daily cooking so the main jar stays closed.

Does mustard oil need refrigeration?

No. Room temperature in a dark cupboard is correct. Refrigeration thickens the oil unnecessarily.