Ngari Aloo Chutney (naga Style Fermented Fish Chutney)

Ngari Aloo Chutney is a traditional Naga style fermented fish chutney that is popular in the North East Indian Cuisine. It is a flavorful and spicy condiment that is perfect for adding a punch of flavor to any meal.

Non Vegetarian Gluten Free Condiment North East Indian Naga Cuisine Fermented Fish Spicy
Ngari Aloo Chutney (naga Style Fermented Fish Chutney)

Ingredients

  • 250g ngari (fermented fish)
  • 2 medium potatoes, boiled and mashed
  • 4-5 green chilies, chopped
  • 1 medium onion, finely chopped
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon mustard oil

Instructions

  1. Soak the ngari in water for 15 minutes, then drain and rinse it thoroughly to remove excess salt.
  2. Heat the mustard oil in a pan and sauté the chopped onion, green chilies, ginger, and garlic until the onions are translucent.
  3. Add the mashed potatoes and sauté for a few minutes.
  4. Add the ngari and salt, and cook for 10-12 minutes, stirring occasionally.
  5. Remove from heat and let it cool.
  6. Transfer the mixture to a blender and blend until it forms a smooth chutney.
  7. Store in an airtight container and refrigerate for at least 2-3 days before serving to allow the flavors to develop.

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 Blender Knife Cutting board Bowl

Tools

Stovetop

Serving suggestions

Serve Ngari Aloo Chutney with steamed rice or as a condiment with any Naga meal.

Tips & tricks

For a spicier chutney, increase the quantity of green chilies according to your preference.

Cost

$10