Fermented Fish Chutney With King Chilli
Fermented Fish Chutney with King Chilli is a traditional Naga Cuisine delicacy that packs a punch of flavors and heat. This spicy and tangy chutney is a popular side dish in Naga households and is often served with rice or as a condiment with various dishes.
Ingredients
- 250g fermented fish
- 10-15 king chillies
- 1 medium-sized onion, chopped
- 2-3 cloves of garlic
- 1 inch ginger, chopped
- 1 tomato, chopped
- 1/2 teaspoon salt
- 1 tablespoon mustard oil
Instructions
- Wash the fermented fish to remove excess salt and drain well.
- Grind the king chillies, garlic, and ginger into a coarse paste.
- Heat mustard oil in a pan and sauté the chopped onion until golden brown.
- Add the tomato and cook until it turns mushy.
- Add the ground chilli paste and sauté for a few minutes.
- Add the fermented fish and salt, and cook for 10-15 minutes, stirring occasionally.
- Remove from heat and let it cool before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 8g
- Protein
- 15g
- Fat
- 5g
Supplies
Pan Grinder Spatula
Tools
Knife Cutting board
Serving suggestions
Serve the Fermented Fish Chutney with King Chilli as a side dish with steamed rice or as a condiment with grilled meats.
Tips & tricks
Adjust the quantity of king chillies according to your spice tolerance level. The chutney tastes better after a day or two as the flavors meld together.
Cost
$10