Thadou Bekang Chutney
A pungent Thadou condiment of fermented soybean cake, bekang, pounded with roasted chillies and a touch of oil.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 75 kcal
Equipment
- •Mortar and pestle
- •Small pan
Nutrition
Per serving, approximate
- Calories
- 75 kcal
- fat
- 4 g
- carbs
- 4 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 75 kcal
Instructions
- 1
Lightly toast the bekang (fermented soybean) cake in a dry pan until it warms through.
- 2
Roast the dried red chillies and garlic briefly in the same pan.
- 3
Move everything into a mortar.
- 4
Pound the ingredients together into a rough, coarse paste.
- 5
Mix in the grated ginger. Add salt to taste.
- 6
Stir in the mustard oil to bring the chutney together.
- 7
Sprinkle chopped coriander on top before serving.
- 8
Serve as a side dish with rice and meat dishes.
Chef's tips
A quick toast softens the sharp smell of bekang (fermented soybean) without losing its punchy flavour. Use a little at a time.
Ingredient substitutions
- bekang → hawaijar or axone
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 bekang for too long, which weakens its distinct sharp flavour.
Serving suggestions
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