Nagaland Akhuni Chutney Fermented Soybean Paste Condiment

Ingredients

• 3 tbsp akhuni / axone (fermented soybean — available at Northeast Indian stores)
• 3 green chillies — roasted directly over flame until blistered
• 3 garlic cloves — roasted briefly over flame
• 1/4 tsp salt
• 1 tbsp water if needed

Method

1. Roast green chillies directly over a gas flame until blistered and slightly charred.
2. Roast garlic cloves briefly until soft.
3. Peel the chillies and garlic.
4. In a mortar pound the axone, roasted green chillies and roasted garlic together to a rough paste.
5. Add salt. Mix. Add a little water if needed to reach a spreading consistency.
6. Taste — the chutney should be intensely pungent from the axone, smoky from roasted chilli and mildly hot.
7. Serve as a condiment alongside rice and any Naga meat or vegetable preparation.