Naga Chakhesang Axone Chutney
Pungent fermented soybean chutney from Chakhesang tribe of Phek district. Axone pounded with raja mircha and tomato; essential Naga table condiment.
Ingredients
- salt (optional) (whole)
- Tomato — 100 g (chopped)
- Axone (Nagaland Fermented Soybean Paste) — 50 g (mashed)
- Bhoot Jolokia (Fresh Ghost Pepper) — 15 g (chopped)
Method
- Roast the tomato and raja mircha (ghost pepper) directly over an open flame or in a dry pan until the tomato skin blisters and the chillies soften, about 4-5 minutes.
- Peel the roasted tomato. Deseed the chillies if you want it milder.
- In a mortar and pestle, pound the roasted raja mircha with salt to a coarse paste.
- Add the roasted tomato and mash it into the chilli paste.
- Add the axone (fermented soybean paste) and pound everything together until well combined into a chunky, pungent chutney.
- Serve fresh at room temperature alongside steamed rice.
Common questions
- How many calories in one plate of Naga Chakhesang Axone Chutney?
- 24 kcal per plate.
- How much cooking time?
- 15 min — 10 min prep, 5 min cooking.