The superb herb Centella Asiatica in a naga style chutney. This naga style chutney with pennywort is prepared with roasted green chillies, tomatoes and fermented fish. A lip-smacking condiment for your meal which is healthy and nutritious.


Centella asiatica, commonly known as Gotu Kola is a herbaceous, a tropical medicinal plant from Apiaceae family native to Southeast Asian countries such as India, Sri Lanka, China, Indonesia, and Malaysia as well as South Africa and Madagascar. It is used as a culinary vegetable and as a medicinal herb. Centella Asiatica is one superfood having lots of medicinal properties. It is also used widely in ayurveda.


The other common names of the plant are Asiatic Pennywort, Indian Pennywort, Thick-leaved Pennywort, and Gotu Kola. Centella asiatica has been used as a medicinal herb for thousands of years in India, China, Sri Lanka, Nepal, and Madagascar. It is one of the chief herbs for treating skin problems and many ailments in the body. Studies have shown important health benefits like antidiabetic, wound-healing, antimicrobial, memory-enhancing, antioxidant, and neuroprotecting activities.

Another thing I came across about this herb is that it is also called by other name ‘Brahmi’ in few parts of India especially in South India. Even the store owner said it is called as brahmi. So it was little confusing for me as I know Brahmi is a different herb.


Apart from other parts of India and world, this herb is also very commonly consumed in overall of Northeast India. This herb is prepared and consumed with chutneys, fish, meat, curries, boils, juice, healthy drinks and just as it is raw along with meals.



This is an easy and simple chutney made using a handful of basic ingredients which are readily available in the kitchen. The ingredients needed to make this chutney are centella asiatica herb, green chillies, tomato, fermented dry fish, garlic and salt. This is a non-veg version since I have used dry fish. To make it a vegan chutney skip the dry fish and rest follow the same recipe.


Traditionally this chutney is made over the fire place. The green chillies, tomato and fermented dry fish are roasted in hot ash and heated charcoal. But since I don’t have a fireplace here in Chennai I have done the roasting in a tawa over the gas stop. Once the chillies, tomatoes a d dry fish are roasted it is then pounded in a mortar and pestle. Once pounded the herb is added to the pounded mixture and enjoyed along with meals. The herbs can be added as a whole or can be chopped and added.


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So guys do try out this easy and healthy chutney and do share your thoughts about the recipe with me here. I will come up with south indian version chutney of this herb soon so keep following my blog. Let’s move on to the step by step picture recipe to make naga style centella asiatica chutney at home.

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 3 minute

Ingredients to make Naga Style Centella Asiatica Chutney:

2 cups centella asiatica / gotu kola
10-12 green chilies pricked
1 large tomato halves
1 medium fermented dry fish
4-5 Garlic cloves

Salt to taste

How to make Naga Style Centella Asiatica Chutney:

Wash the leaves and seperate the leaves from stem.

Heat a tawa over gas top. Add the chillies, tomato and dry fish in the tawa over single layer and not over lapping each other.

Roast the green chilies, tomato and dry fish over medium heat for about 10-15 minutes or until it is soft and roasted well.

In a mortar and pestle, coarsely grind the green chilies, garlic cloves and dry fish.

Then add the peeled tomatoes and ground them coarsely.

Transfer chutney in a serving bowl, add brahmi leaves, mix well and serve. Enjoy this healthy and nutrient rich chutney with your meals.

Well, if you make this naga style centella asiatica chutney, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺
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