Naga Style Fermented Yam Chutney

Name: Naga Style Fermented Yam Chutney
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Naga
Ingredients: 200 g Yam; 1 whole dried king chilli; 1 tsp Ginger; 1 clove Garlic; 0.5 tsp Salt; 1 tsp mustard oil; 2 stalks spring onion; 2 tbsp coriander leaves

A lesser-known chutney made from lightly fermented yam pounded with chilli and ginger, an older village-style condiment less common today.

🇮🇳India· Nagaland

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Medium
Calories: 80 kcal

Ingredients

0 of 8 gathered

Servings

200 g Yam — peeled, boiled and lightly fermented overnight
1 whole dried king chilli — roasted
1 tsp Ginger — chopped
1 clove Garlic — chopped
½ tsp Salt — to taste
1 tsp mustard oil — optional
2 stalks spring onion — chopped
2 tbsp coriander leaves — finely chopped

Equipment

•Mortar and pestle
•Pot

Nutrition

Per serving, approximate

Calories: 80 kcal
fat: 1 g
carbs: 17 g
fibre: 3 g
protein: 2 g
calories: 80 kcal

Instructions

1
Boil peeled yam pieces until soft. Mash them roughly, then leave covered at room temperature overnight to ferment lightly.
2
The next day, roast the dried king chilli briefly until it smells fragrant.
3
Crush the roasted chilli, ginger, and garlic together in a mortar (heavy grinding bowl).
4
Add the lightly fermented mashed yam. Pound everything together, keeping a bit of chunky texture.
5
Add salt to taste and stir well.
6
Drizzle with a little mustard oil if you like.
7
Serve fresh as a tasty side condiment.