Ngari Aloo Chutney (naga Style Smoked Fish Chutney)
Ngari Aloo Chutney is a traditional Naga style smoked fish chutney that is bursting with flavors and is a staple in North East Indian Cuisine. This spicy and tangy chutney is perfect for pairing with rice or as a side dish to elevate any meal.
Ingredients
- 200g Ngari (smoked fish)
- 3 medium-sized potatoes, boiled and mashed
- 4-5 green chilies, finely chopped
- 1 medium-sized onion, finely chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon mustard oil
- Salt to taste
Instructions
- Remove the bones from the smoked fish and shred it into small pieces.
- In a mixing bowl, combine the shredded fish, mashed potatoes, green chilies, onion, ginger, garlic, turmeric powder, mustard oil, and salt. Mix well to form a coarse paste.
- Heat a pan on the stovetop and add the fish and potato mixture. Cook on low heat for 15-20 minutes, stirring occasionally, until the chutney is heated through and the flavors are well combined.
- Remove from heat and let it 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
- 10g
- Protein
- 15g
- Fat
- 8g
Supplies
Mixing bowl Pan Spatula
Tools
Knife Cutting board Grater
Serving suggestions
Serving suggestions: Serve the Ngari Aloo Chutney with steamed rice or as a side dish with any meal.
Tips & tricks
Tips: Adjust the spiciness by adding more or fewer green chilies according to your preference.
Cost
$10