All posts tagged: Chutney

#Recipe | Khuvie Chutney Made With Tomato & Meat

Published by Menule Chirhah

Whenever you’re in a hurry but need to prepare a meal, simply make this spicy and tasteful Khuvie chutney. This simple recipe is a lifesaver for most people who don’t have enough time to cook extravagant dishes. The ‘Khuvie Chutney’ is a well known chutney and is mostly enjoyed with simple dishes like dal, or boiled curries. Read below to learn how to make the it. Ingredients you’ll need : 1 or more King Chilli (depending on your spice intake) 1 tree tomato 4-5 stalks of spring onions (khuvie) Shredded dried meat Salt to taste Directions to make : You can either roast the tree tomato or keep it raw. If you choose to roast it, roast the tree tomato over the stove, or the fireplace. Do not let it burn or over roast it. Keep it slightly raw, so that you get its flavour. Shred the dried meat into pieces and keep it in a bowl. Cut the spring onions into slightly smaller pieces. Crush the King Chilli with the added salt, until it …

#RECIPE | Learn How to Make “Pitika” – Eggplant Chutney from Assam

Published by Puravee Bordoloi Pari

This one is for the chutney lovers. Today we learn how to make an interesting roasted eggplant chutney called “Pitika”, contributed by Puravee Bordoloi from Assam – a passionate home chef, and an advocate by profession. Pitika is an eggplant chutney – a side dish that is almost always present in any authentic Assamese thali/platter. It’s a simple chutney that needs only a handful of ingredients, but has a mouthful of flavors. So let’s find out how to make this interesting chutney from Assam! Find out how to make the famous “Pitika” – an Assamese chutney prepared with egg plant, tomatoes, chilli and Coriander Ingredients : 1 Eggplant (Bigger eggplants are preferable) 1 medium Tomato 1 Onion (finely chopped) 3-4 chillies (finely chopped) 1 tsp of mustard oil Fresh coriander leaves chopped Roasted sesame powder (optional) Salt to taste Ingredients for Assamese chutney “Pitika” (L to R, clockwise): chopped coriander leaves, roasted eggplant, tomato, onion, chillies and ginger. Directions to Cook: Prick the eggplant with a fork and smear some oil all over it Now roast the eggplant and …

Directions to Cook the Rice: Wash the rice and put it into a pressure cooker Pour hot boiling water and pressure cook for 20-25 mins Rice is ready! Ingredients For the chu

Recipe | Steamed White and Red Sticky Rice with Ginger and Axone Chutney

Published by Local Foodie

Sticky rice is another favorite of the people in Nagaland. It can be eaten simply as a rice substitute for meals, or as an afternoon snack. Usually eaten with a chutney, it is one of the best afternoon snacks to be relished with a hot cup of tea on a cold rainy day. There are a variety of sticky rice available in the region; the ones we have used here is a mix of white and red sticky rice, and the end result has a beautiful dark red finish. Ingredients: 3-4 cups of sticky rice(mix of white and red rice) 3-4 cups of hot boiling water Directions to Cook the Rice: Wash the rice and put it into a pressure cooker Pour hot boiling water and pressure cook for 20-25 mins Rice is ready! Ingredients For the chutney : 5-6 chunks peeled ginger (approx 3 inches) 1 small bowl of chunky axone (fermented soya beans) mixed with with chili flakes and salt 2-3 tablespoons of ground schezwan seeds (“mong mong” seeds) Directions to Make the …

Recipe | Nagaland Chutney Made of Banana Blossoms

Published by Lidang

A Naga meal without a chutney can never make for a complete meal. That said, let us show you to make a special chutney made with banana blossom. Ingredients 2 banana blossoms(chopped and washed) One large tomato One large onion 1 ghost pepper or 3-5 green chillies(based on your preference) 1 teaspoon of turmeric powder 1 teaspoon chilli powder 1 tbsp oil Ingredients of the banana flower chutney (clockwise from left: chopped tomatoes, green chillies, finely chopped banana blossoms and chopped onions) Directions to cook Remove the first few layers of the banana blossom and chop the rest into fine pieces. Chop onions, chillies and tomatoes into thin slices Heat oil in a pan and sauté the onions. Now put the chopped tomatoes and chillies and stir fry for 5 minutes in medium flame Add the turmeric powder and chilli powder Once the oil separates, add the banana blossoms. Cook with lid on till it’s soft and tender. Once soft, remove the lid and cook till the water dries. Voila, your banana blossom chutney is …

Recipe | Naga Traditional Method to Make Steamed Sticky Rice and Axone Chutney

Published by Lidang

If you are travelling to Nagaland in the Northeast of India, and trying out local cuisine is your top priority, do not forget to taste the traditionally cooked “Sticky rice.” Sometimes eaten as a substitute for regular rice, it is also quite popular in Nagaland as an afternoon snack/mid-day meal. With the relatively earlier sunrise and super early breakfasts in this part of the country, a plate of sticky rice with some axone (akhuni) chutney on the side and a hot cup of tea is indeed a delightful treat. Sticky rice puris are also very popular as noonday snacks with hot tea [Recipe here] Our R&L contributor Lidang takes us to her kitchen to show us how their family cooks sticky rice and the very popular axone chutney (fermented soybean chutney). Full recipe and video below: Ingredients for Steamed Sticky Rice 1 kg of Sticky rice soaked overnight 2 types of pots: earthen pot with small holes at the bottom (like a momo steamer) and an aluminum pot (both medium sized) 2-3 banana leaves Some newspapers (to connect the two vessels together – one top of …

Recipe | Stink Beans and Smoked Beef Chutney

Published by Roots & Leisure

Here’s a snack/chutney made of smoked beef and the very popular stink beans aka Yongchak. East to make, but has a memorable unique taste. Try it! Ingredients: 1 thinly sliced Stinky beans (Yongchak) 2 pieces of smoked beef A handful of chameleon roots 4 leaves of sliced Lomba (Elsholtzia griffithii ) 1 small sliced onion A handful of coriander leaves 1 medium-sized sliced king chili 2 Roasted fermented fish 2 cloves of garlic Salt to taste Directions to cook: Mash garlic cloves using a mortar and pestle Add roasted fermented fish and mash Roast the smoked beef and shred it into pieces Mix stink beans, smoked beef, lomba, onion, chili and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well and serve Stink Beans and Smoked Beef Chutney is ready to be served!

Recipe | Fox Nut and Bitter Tomato Chutney

Published by Roots & Leisure

Ingredients: A small bowl of Fox Nut 3 Sliced bitter tomato 2 Roasted fermented fish 1 medium sized sliced King chilli 4 sliced Naga onion 2 garlic cloves Salt to taste A handful of coriander A handful of chameleon roots Direction to cook: Mash garlic gloves using a mortar and pestle Add roasted fermented fish and mash Mix fox nut, bitter tomato, naga garlic, chilli and chameleon roots in a bowl Add the mashed garlic and fermented fish Add salt Mix it well Garnish it with coriander leaves

RootsandLeisure_Recipe_BambooShootChutney

Recipe | Simple Bamboo Shoot Chutney

Published by kesangunuo

Here’s an quick and easy recipe for the popular Bamboo Shoot Chutney in Naga style prepared using just 3 simple ingredients and almost zero time to prepare. Ingredients : 250 grams of bamboo shoot. 2 tsp of chilly powder. Salt to taste. Directions to cook : Clean the bamboo shoots under running water properly and slice them into small pieces or any other shape/size desired. In a saucepan, add the sliced bamboo shoot, salt and enough water and boil it for ten minutes. Once the bamboo shoots gets cooked properly, heat a small amount of oil in a pan and fry it over medium heat for 3-4 minutes. Now, add in chilly powder and mix it thoroughly. Let it fry for another 5 minutes. Tasty bamboo shoot chutney is ready to be eaten with any curry.

Recipe of Machihan | Naga Chutney Made with Bitter Gourd.

Published by kesangunuo

Today, we have a chutney recipe straight from the kitchen of the Lotha tribe in Nagaland. Our Naga friends have already guessed it – yes, it’s the famous ‘Machihan’ chutney, famously prepared by our Lotha friends. Machihan chutney is made with simple ingredients and is pretty straightforward to make. Its distinctive flavor, with a hint of bitterness, comes from the unique combination of bitter gourd and dried fish. This chutney has the power to transform any simple meal into an unforgettable one. So, grab your bitter gourds, brinjals, dried fish, and king chilies, and let’s get started! Machihan, a popular chutney prepared by the Lotha tribes in Nagaland has a strong appetizing flavor through a harmonious blend of bitter gourd, brinjals, and dried fish. Ingredients: 3 big tomatoes 20 green chilies 2 dried fish 3 local brinjals 2 big karela (bitter gourd) salt to taste Preparing the Ingredients: Wash the dried fish thoroughly in warm water – changing the water 3-4 times. You may remove the head portion, with bones and gills. Do not forget …

King Chilli Chutney – Naga Style

Published by Roots & Leisure

Recently we had a customer from Delhi, who bought dried king chilli (Raja mircha), from the R&L Shop. We got so excited that someone out there is adventurous enough to try one of the hottest chillies in the world! So we sent him a sampling set of our other spices as well – which are all available to purchase HERE. And today, we are sharing a very simple recipe of one of the most popular chutneys in Nagaland – the raja mircha chutney. Dedicating this recipe to all those customers – who have dared to try the king chilly 🙂 Ingredients you’ll need: 1 king Chilly 1 large tomato 1 glove of garlic Salt to taste Directions to Make: Roast the tomatoes and chilies over a fireplace. If you have a fireplace at home, then roast the tomato by placing it on top of the hot ash (from the firewood) facing the fire. Keep turning to cook it evenly. Same way, bury the chili inside the hot ash and keep it for about 8-10 mins …