Tungrymbai (naga Style Fermented Soybean Chutney)
Tungrymbai is a traditional Naga style fermented soybean chutney that is popular in the North East Indian cuisine. It is a flavorful and pungent condiment that is often enjoyed with rice, meat, or as a dipping sauce.
Ingredients
- 1 cup fermented soybeans
- 4-5 cloves garlic
- 2-3 green chilies
- 1 inch ginger
- 1 tablespoon mustard oil
- Salt to taste
Instructions
- Peel and crush the garlic cloves.
- Finely chop the green chilies and ginger.
- In a mortar and pestle, crush the fermented soybeans to a coarse paste.
- Add the crushed garlic, green chilies, ginger, mustard oil, and salt to the soybean paste. Mix well.
- Transfer the mixture to a clean, airtight jar and let it ferment for 2-3 days at room temperature.
- After fermentation, tungrymbai is ready to be served.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 5 minutes
- Total time:
- 15 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 50 per serving
- Protein
- 4g
- Fat
- 2g
- Carbohydrates
- 6g
Supplies
Airtight Jar
Tools
Mortar and Pestle
Serving suggestions
Serve tungrymbai with steamed rice, grilled meat, or use it as a spicy dipping sauce.
Tips & tricks
Adjust the amount of green chilies according to your spice preference.
Cost
Low