Naga Style Fermented Fish Chutney

Name: Naga Style Fermented Fish Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Naga
Ingredients: 30 g dried fermented fish; 1 whole dried king chilli; 1 tsp Ginger; 1 clove Garlic; 1 small Tomato; 0.25 tsp Salt; 2 stalks spring onion; 2 tbsp coriander leaves

A pungent chutney made from sun-dried and fermented small fish pounded with chilli and ginger, served in small quantities alongside rice.

🇮🇳India· Nagaland

Prep: 10 min
Cook: 5 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 70 kcal

Ingredients

0 of 8 gathered

Servings

30 g dried fermented fish — roasted
1 whole dried king chilli — roasted
1 tsp Ginger — chopped
1 clove Garlic — chopped
1 small Tomato — chopped, optional
¼ tsp Salt — to taste
2 stalks spring onion — chopped
2 tbsp coriander leaves — finely chopped

Equipment

•Mortar and pestle

Nutrition

Per serving, approximate

Calories: 70 kcal
fat: 3 g
carbs: 3 g
fibre: 1 g
protein: 7 g
calories: 70 kcal

Instructions

1
Roast the dried fermented fish briefly over a low flame or in a dry pan until fragrant.
2
Roast the dried king chilli in the same pan for a few seconds.
3
Pound the roasted fish and chilli together with ginger and garlic in a mortar (grinding bowl).
4
Add the chopped tomato if using. Pound briefly to combine.
5
Season with salt to taste.
6
Mix everything well and serve fresh in small portions.