Flavour Trail: Chutneys of Northeast India

Nov6,2023

Kangsoi is one of the easiest Manipuri dishes to make. It's healthy and very hard to mess up. The dish is completed with a garnishing of ginger and coriander leaves and of course tomatoes. 

Khamen Asinba Thongpa - Manipur

Mizoram Style Hmarcha Rawt (Roasted Green Chilli Chutney) is a recipe from North East India. It is a tangy and spicy chilli chutney locals of Mizoram prefer having with main dishes.

Hmarcha Rawt - Mizoram

Til chutney or sesame seed chutney is a blend of different native styles with significant regional variations and some external influences.

Til Chutney - Assam

Anishi is the processed taro (Yam) leaves used as an ingredient in traditional Naga food. It is the fermented taro leaves made into patties

Anishi Chutney - Nagaland

It is made with onions, tomatoes, green chillies, and spices and sometimes cottage cheese is also added.

Ghorkey Chutney - Sikkim

It is a spicy tomato chutney which is traditionally served with pork side dishes and hot steamed rice.

Mosdeng Serma - Tripura

A spicy chutney made from fermented soya bean and chilli, pehak is a side dish. The chilli used as the main ingredient is king chilli.

Pehak - Arunachal 

A popular side dish to most Garo fare, this chutney is made with banana flowers.

Me kin/Sobok - Meghalaya