All posts tagged: Local Chutney


Recipe of Manipur’s Popular Salad ‘Yongchak Singju’ made with Stink Beans

Today, I invited Khevito Elvis Lee also known as ‘The Tribal Chef’ (on Instagram) to teach me how to make my favorite Yongchak Singju. I am an ardent admirer and follower of his work – especially his food posts. He lives up to his name as ‘The Tribal Chef’ by regularly sharing a range of local dishes from Northeast India. Khevito is also the owner of the Hornbill Restaurant in Safdarjung Enclave, Delhi, which has been serving mouth-watering local dishes to Northeastern folks there – and most importantly, introducing our region’s cuisine to non-locals in the city. Coming back to the recipe, Yongchak Singju is a local’s favorite – especially in Nagaland and Manipur. It is made of Yongchak (monkey beans) which is a popular local ingredient, often used in making authentic Manipuri specialties like Eromba and Singju. It is a long twisting bean that is a member of the pea or beans family. Yongchak beans have an unusual smell and are crisp, soft, and tender with a rich and pungent flavor. Now, let’s learn …


#Recipe | Quick and Easy Way To Make Manipur’s Favourite Salad Dish “Shingju”

“Shingju” is an all-time favorite salad dish/snack of Manipur. Made with a hearty variety of green vegetables and local spices, it makes for a delicious and healthy accompaniment to your meal, or as a refreshing afternoon or evening snack. Its unique taste is courtesy of the fermented fish which is the main flavor and texture component of this recipe. and of course, king chili, perilla seeds (thoiding in Manipuri), and chickpeas powder also adds their special touch. Shanmi from Imphal shares her version of the famous Manipuri “Shingju.” Our mouths are watering just looking at the photos! Let’s find out how we can whip up some in our kitchens right away! Full recipe below Shingju is a Manipuri salad dish made with easy-to-find ingredients from the kitchen garden – comprising of local vegetables and spices, and fermented fish. Today we learn how to make this popular dish from Manipur. Ingredients: Half a cabbage Green leafy vegetables. Here, we have used the chameleon plant and its roots, onion leaves, pea shoots, wild mint, coriander, etc. 1 cup of …


Recipe of Machihan | Naga Chutney Made with Bitter Gourd.

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 …