Angami Smoked Beef Chutney
Coarsely pounded smoked beef with chilli and ginger, a punchy side dish found in Angami village kitchens around Kohima.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Mortar and pestle
- •Dry pan
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 11 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 16 g
- calories
- 180 kcal
Instructions
- 1
Warm the shredded smoked beef in a dry pan until the edges turn slightly crisp.
- 2
Toast the dried king chilli in the same pan for 30 seconds until it smells fragrant.
- 3
Crush the roasted chilli, ginger and garlic together in a mortar into a rough, chunky paste.
- 4
Add the roasted smoked beef. Crush briefly to mix while keeping it textured.
- 5
Add the chopped tomato if using and crush it lightly.
- 6
Add salt and a light drizzle of mustard oil.
- 7
Serve at room temperature as a side dish.
Chef's tips
Keep the texture rough and chunky instead of mashing it into a smooth paste.
Ingredient substitutions
- smoked beef → smoked pork
Storage
Refrigerate for up to 3 days in an airtight container.
Reheating
Serve cold or briefly warmed; reheating is not essential.
Common mistakes to avoid
- •Crushing the mixture too much into a fine paste and losing its chunky texture.
Serving suggestions
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