Nagaland Akhuni Chutney Fermented Soybean Paste Condiment

Method

1. 1

   Roast green chillies directly over a gas flame until blistered and slightly charred.

2. 2

   Roast garlic cloves briefly until soft.

3. 3

   Peel the chillies and garlic.

4. 4

   In a mortar pound the axone, roasted green chillies and roasted garlic together to a rough paste.

5. 5

   Add salt. Mix. Add a little water if needed to reach a spreading consistency.

6. 6

   Taste — the chutney should be intensely pungent from the axone, smoky from roasted chilli and mildly hot.

7. 7

   Serve as a condiment alongside rice and any Naga meat or vegetable preparation.