Smoked Beef Chutney
Smoked Beef Chutney is a traditional and authentic Naga style 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.
Equipment
- 1 mortar and pestle
- 1 Dao/machete or a large knife
Ingredients
- 15-20 large Green chillies
- 2 large Tomatoes ripe
- 5 pieces Smoked beef
- 6 cloves Garlic
- 1-2 teaspoon salt (or as per taste)
- 1-2 piece King Chilly (optional)
Instructions
- 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 until 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.
- 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 (machete). 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 don’t use coriander leaves.