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.

Tungrymbai (naga Style Fermented Soybean Chutney)

Ingredients

  • 1 cup fermented soybeans
  • 4-5 cloves garlic
  • 2-3 green chilies
  • 1 inch ginger
  • 1 tablespoon mustard oil
  • Salt to taste

Instructions

  1. Peel and crush the garlic cloves.
  2. Finely chop the green chilies and ginger.
  3. In a mortar and pestle, crush the fermented soybeans to a coarse paste.
  4. Add the crushed garlic, green chilies, ginger, mustard oil, and salt to the soybean paste. Mix well.
  5. Transfer the mixture to a clean, airtight jar and let it ferment for 2-3 days at room temperature.
  6. 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