Nakham Chutney
Dried fish pounded with dried red chilli, ginger, and salt in a stone mortar into a coarse, intensely pungent paste — the essential Khasi table relish, eaten in small amounts alongside jadoh and rice to add a concentrated hit of fermented fish flavour and heat. Every Khasi household keeps a version of this on the table.
Cuisines
Meghalayan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
| 50 grams | nakham (dried fish) |
| 2 medium | tomatoes |
| 1 medium | onion |
| 3 cloves | garlic |
| 2 pieces | green chilies |
| 1 teaspoon | mustard oil |
| — | salt to taste |
| 1 bunch | coriander leaves |
Instructions
- 1 Rinse the nakham thoroughly under running water to remove any excess salt and impurities.
- 2 Soak the nakham in warm water for about 10 minutes to soften it.
- 3 Drain the water and pat the nakham dry with a paper towel.
- 4 Roast the nakham over an open flame or in a dry pan until it becomes aromatic and slightly crispy. Set aside to cool.
- 5 Chop the tomatoes, onion, garlic, and green chilies into small pieces.
- 6 In a mortar and pestle, pound the roasted nakham into a coarse powder.
- 7 Add the chopped tomatoes, onion, garlic, and green chilies to the mortar and continue to pound until you get a rough paste.
- 8 Add mustard oil and salt to taste, and mix well.
- 9 Garnish with freshly chopped coriander leaves before serving.
Tips
For a smokier flavor, roast the nakham over an open flame.