Shidol Chutney Recipe
Shidol chutney is a popular dish from the northeastern region of India, specifically Manipur. It is made from fermented fish called shidol or ngari, which has a strong aroma and flavor.
Ingredients:
- 250 grams shidol (fermented fish)
- 3-4 cloves of garlic
- 2-3 dry red chilies (adjust according to your spice preference)
- 1 medium-sized tomato, chopped
- 1 small onion, finely chopped
- 1 tablespoon mustard oil (you can use any cooking oil as an alternative)
- Salt to taste
- Water (if needed)
- Rinse the shidol in water to remove any excess salt. You can soak it in water for about 15-20 minutes if the smell is too strong.
- In a blender or mortar and pestle, grind the garlic and dry red chilies together to form a coarse paste. You can adjust the number of chilies based on your spice preference.
- Heat the mustard oil (or any cooking oil) in a pan over medium heat.
- Add the chopped onions to the pan and sauté until they become translucent.
- Add the garlic and chili paste to the pan and sauté for a minute or until the raw smell of garlic disappears.
- Add the chopped tomatoes to the pan and cook until they become soft and mushy.
- Now, add the rinsed shidol to the pan and mix well with the other ingredients. Cook for a few minutes, stirring occasionally.
- If the mixture appears too dry, you can add a little water to adjust the consistency. However, keep in mind that shidol chutney is typically thick.
- Add salt to taste and continue cooking for another 5-7 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking or burning.
- Once the chutney is cooked, remove it from the heat and let it cool.
- Once cooled, transfer the chutney to an airtight container and store it in the refrigerator. Shidol chutney tastes better after a day or two as the flavors intensify with time.
No comments:
Post a Comment
We would love to hear "Your Yhoughts" on this article: 💗