Sumi Akhuni Chutney
A pungent pounded chutney of fermented soybean, king chilli and tomato, eaten as a side across Sumi Naga households.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 60 kcal
Equipment
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 60 kcal
- fat
- 3 g
- carbs
- 5 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 60 kcal
Instructions
- 1
Wrap the akhuni (fermented soya bean) cake in a leaf or foil. Roast over a flame or dry pan for a minute on each side.
- 2
Pound the roasted akhuni in a mortar until it breaks into a coarse paste.
- 3
Add the king chilli. Pound again until it is crushed and evenly mixed.
- 4
Add the chopped tomato, ginger and garlic. Pound briefly to combine.
- 5
Season with salt and mix everything well.
- 6
Stir in the chopped coriander leaves. Add a drizzle of mustard oil if you like.
- 7
Serve fresh alongside rice and a main dish.
Chef's tips
Roast the akhuni just enough to soften its smell. Over-roasting weakens its sharp, punchy flavour.
Ingredient substitutions
- king chilli → bird's eye chilli
Storage
Best eaten fresh; keeps refrigerated for a day.
Reheating
Not required; served at room temperature.
Common mistakes to avoid
- •Pounding the tomatoes into a smooth liquid instead of keeping the chutney chunky and rustic.
Serving suggestions
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