Ngari Aloo Chutney (manipuri Style Fermented Fish Chutney)
Ngari Aloo Chutney is a traditional dish from Manipuri cuisine, known for its bold flavors and unique ingredients. This chutney is made with fermented fish, potatoes, and aromatic spices, resulting in a savory and tangy condiment that pairs perfectly with rice or bread.
Ingredients
- 200g ngari (fermented fish)
- 2 large potatoes, boiled and mashed
- 1 onion, finely chopped
- 3-4 green chilies, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1 tablespoon mustard oil
- 1/2 teaspoon turmeric powder
- Salt to taste
Instructions
- Soak the ngari in water for 15 minutes to reduce the saltiness, then drain and set aside.
- Heat mustard oil in a pan and sauté the onions, green chilies, ginger, and garlic until fragrant.
- Add the turmeric powder and mashed potatoes, and cook for 5 minutes.
- Add the ngari and cook for another 10-15 minutes, stirring occasionally.
- Season with salt to taste and remove from heat.
- Let the chutney cool before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 8g
- Fat
- 5g
Supplies
Large pan Knife Cutting board Grater Measuring spoons
Tools
Stovetop
Serving suggestions
Serve the Ngari Aloo Chutney with steamed rice or traditional Manipuri bread for an authentic North East Indian dining experience.
Tips & tricks
For a spicier kick, add more green chilies to the chutney. Adjust the salt according to the saltiness of the fermented fish.
Cost
$10