Chhawhthu
A fiery pounded chutney of roasted chilli, dried fish and herbs, served as a pungent side condiment in Mizo meals.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 60 kcal
Equipment
- •Mortar and pestle
- •Small pan
Nutrition
Per serving, approximate
- Calories
- 60 kcal
- fat
- 2 g
- carbs
- 5 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 60 kcal
Instructions
- 1
Toast the red chillies in a dry pan over low heat. Cook until fragrant and slightly darker.
- 2
Roast the dried fish and garlic in the same pan until crisp.
- 3
Move the roasted chilli, fish, and garlic into a mortar (heavy grinding bowl).
- 4
Add the ginger. Crush everything together into a rough, coarse paste.
- 5
Stir in the chopped spring onion and coriander leaves.
- 6
Season with salt and mix everything well.
- 7
Add a few drops of water if the chutney is too dry.
- 8
Serve immediately as a side condiment.
Chef's tips
Roasting the chilli and fish first gives this chutney a deep smoky flavour. Crush coarsely rather than grinding smooth for the classic texture.
Ingredient substitutions
- dried fish → bekang for a vegetarian version
Storage
Refrigerate in an airtight container for up to 4 days.
Reheating
No reheating necessary; serve cold or at room temperature.
Common mistakes to avoid
- •Roasting the chillies for too long until they turn black and bitter.
Serving suggestions
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