Naga Tomato Chutney

We are now in Nagaland pf the seven sister states of North Esat for the Indian state cuisine.Naga cuisine, of the Naga people, features meats and fish, which are often smoked, dried or fermented . The various Naga tribes have their own cooking varieties, but they often interchange recipes. A typical Naga table consists of a meat dish, a boiled vegetable dish or two, rice and a chutney (Tathu). Nagas tend to prefer boiled edible organic leaves. Some common dishes are “fermented bamboo shoot” (made from the tender shoot of the Bamboo tree) with fish and pork. axone(soyabean boiled, fermented and either smoked or sun dried) with smoked pork and beef.
My preparation for the state is Tomato chutney . I t is commonly called Naga chutney and best served with rice , fish and boiled vegetables. So let’s start the recipe . yum

Ingredients:
2 tomatoes
1 onion
3-4 garlic cloves
3-4 dried red chilly
Few curry leaves
Apinch aseftida
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon red chilly npowder
1/2 teaspoon turmeric powder
salt to taste
1 tablespoon oil

Method:
Chop tomatoes , onion and garlic cloves together in a bowl. Add salt , red chilly powdr , turmeric powder , aseftida in it.
Heat oil i apan , add dried red chilly , curry leaves , mustard seeds and cumin seeds i it.
Cook till tomatoes are vtender . Cool and blend in food processor.

Serve with rice , noodles or any dish.

Enjoy!!

Serve-4 Cooking time-15 minutes

Best regards,

Sapana Behl

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