Tangkhul Axone Chutney
A pungent Tangkhul condiment of fermented soybean (axone) pounded with roasted chillies and garlic.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 80 kcal
Equipment
- •Mortar and pestle
- •Small pan
Nutrition
Per serving, approximate
- Calories
- 80 kcal
- fat
- 5 g
- carbs
- 4 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 80 kcal
Instructions
- 1
Lightly toast the axone cake (fermented soybean cake) in a dry pan until warm and fragrant.
- 2
Roast the dried red chillies and garlic in the same pan for 1 minute.
- 3
Move the toasted axone, chillies, and garlic into a mortar.
- 4
Pound everything together with a pestle until you get a coarse paste.
- 5
Mix in the grated ginger and season with salt.
- 6
Stir in the mustard oil to bring the chutney together.
- 7
Scatter the chopped coriander on top before serving.
- 8
Serve in small amounts as a side condiment with rice and meat.
Chef's tips
Toasting the axone lightly softens its strong smell while keeping its rich flavour. Serve in small spoonfuls to complement the main meal.
Ingredient substitutions
- axone → hawaijar or any fermented soybean paste
Storage
Refrigerate for up to 4 days in a sealed container.
Reheating
Best served at room temperature; no reheating needed.
Common mistakes to avoid
- •Toasting the axone for too long, which makes it taste bitter.
Serving suggestions
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