Smoked Beef Chutney / Sukha Mangso Chutney / Nashi Shi Lon

A traditional and authentic chutney which taste ridiculously delicious and lip smacking. A spicy condiment or a side dish to have with your meal or your favourite drink. The aroma of the chutney is out of the world with smoky flavor.

Today’s post is about a very popular and favourite chutney recipe from the Naga Cuisine. Chutneys are very popular in Naga Cuisine and a must in every meal. A meal is incomplete without a Chutney in it. There are many varieties of chutneys which the nagas make from common one to exotic ones.

Smoked beef chutney is a simple and easy chutney recipe made with minimum ingredients and is ready under 20 minutes. The ingredients are basic which are used in daily cooking and mostly available in all naga kitchen.

Smoked beef chutney is called as Sukha Mangso Chutney ( Guru Mangso Chutney) in Nagamese dialect which is the common language of the nagas. In Ao tribe dialect it is called as Nashi Shi Lon.

INGREDIENTS USED TO MAKE NAGA STYLE BEEF CHUTNEY

This is a simple chutney which is ridiculously easy to make and turns out lip-smacking good. The chutney is made using a handful of basic ingredients which are readily available in every Naga kitchen. The ingredients needed to make this chutney are smoked beef, green chillies, tomato, garlic, salt and king chilly which is optional. Since nagas are fond of king chilly we used it in many of our dishes. If you can’t take its heat level please avoid adding it.

VARIATIONS OF THIS NAGA CHUTNEY

This is a non-vegetarian version since I have used dried beef meat.

● You can make it a vegetarian version by skipping the dried beef meat.
● You can also make this with dried buff, smoked pork especially the meat part, smoked eel, dry fish, naga dal, naga garlic also known by local names as naga khouvie (naga khuvie) or alu lasung etc.

HOW TO MAKE CHUTNEY IN NAGA STYLE?

Traditionally chutneys are made over the fire place. Every Naga kitchen have a fireplace. The green chillies, tomato and fermented dry fish and smoked meats are roasted in hot ash and heated charcoal over the fire place. So this smoked beef chutney is done in a traditional way. The ingredients are roasted in hot ash and heated charcoal over the fire place. Once the chillies, tomatoes are roasted it is then pounded in a mortar and pestle along with salt and garlic. The meat is then shredded and added in the pounded chilly tomato mixture. Mix them well and serve.

HOW TO MAKE THE CHUTNEY WITHOUT FIRE PLACE?

● If you are using gas stove, you can roast the chillies and tomatoes in a tawa or directly over the gas flame over low flame. Same with the dry fish or meat. If using smoked/dried meat pound them nicely till flattened and roast them over the gas flame by flipping over frequently for even roasting and also roasting it nicely.

● If you are using induction stove, use a tawa to roast the chillies and tomatoes. For the meat, pressure cook the meat for 7-10 whistles. Take out the meat and shred them into strips. Roast them in hot tawa for about 5 minutes or until you see no moisture and roasted well.

YOU MAY ALSO LIKE

Raja Mircha Chutney
Dry Prawns Chutney
Pennywort Chutney / Centella Asiatica Chutney
Aloo Pitika / Mashed Potato
Raja Mircha Pickle / King Chilly Pickle
Naga Beef Pickle
Pork Pickle
Smoked Pork Axone Pickle

IF YOU’RE INTERESTED FOR MORE INTERESTING RECIPES FROM NORTH EAST CUISINES CHECK HERE
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

If you love naga food then I’m sure you’ll love this chutney. The distinct taste of smoked beef laden with smoky goodness is hard to miss. Do try and share your thoughts about the recipe with me here.

Let’s move on to the step by step picture recipe to make naga style smoked beef chutney at the comfort of your home.

Preparation time: 5 minutes
Cooking time: 15-20 minutes
Serves: 3-4

Ingredients to make smoked beef chutney:

15-20 green chilies
2 large tomato
5 nos smoked beef (each 3-4 inches long)
6 garlic cloves
Salt to taste
1-2 king chilly / raja mircha (optional)

Step by step pictorial instructions to make smoked beef chutney:

Skewer the green chillies and cover them in hot ash till it is tender. It might take about 5-6 minutes depending upon the heat from the ash and charcoal.

Roast the tomatoes in hot ash and heated charcoal untill it is tender and roasted well.

Likewise dung the smoked beef inside the hot ash and cover up with some heated charcoal and keep for 10-15 minutes.

The Fire Place

Rub and tap the green chillies nicely with your hands to remove any ash remains.

Coarsely pound the green chilies, garlic cloves and salt in a mortar and pestle. Add the king chilly at this point if using.

Peel the tomatoes and add them into the chilly mixture.

Pound them together till the tomatoes are mashed nicely and turns mushy.

Remove the smoked beef and pound them nicely with an heavy object or back of the dao. This will make the meat to loosen and will be easier to shred them. Shred the beef into medium size strips.

Add the shredded beef into the chutney mixture.

Give a nice stir so that everything is mixed well together.

You can add shredded naga basil aka naba, mix well and serve.

Notes:

● Adjust the chillies as per your heat preference.
● You can add fresh or dried king chilly.
● You can add naga lasung to this chutney.
● You can add naga basil aka naba or nangbara which is a local herb once the chutney is ready.
● You can also add few chopped coriander leaves, but traditionally we dont use coriander leaves.

Well, if you make this naga chutney of smoked beef, 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

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