Stinky Bean Chutney | How to make Stinky Bean Chutney
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About Stinky Bean Chutney Recipe
Some of the tastiest foods in the world come with a tag- acquired taste. As the name suggests the smell is very strong but the taste is good and it is considered a delicacy in our region. Stinky beans are also found all across South-east Asia but I have yet to prepare the cuisine of other cultures. Hopefully, I'll get there. Indonesia, Thailand, Malaysia, Singapore, Laos, Myanmar are the countries where stinky beans grow. In our country, they flourish in our region, the North-East.
Stinky Bean Chutney is a delicious dish which is liked by the people of every age group. Stinky Bean Chutney by Kanak Hagjer is a step by step process by which you can learn how to make Stinky Bean Chutney at your home. It is an easy recipe which is best to understand for the beginners. Stinky Bean Chutney is a dish which comes from world cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 5 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Stinky Bean Chutney takes few minute for the preparation and 30 minute for cooking. The aroma of this Stinky Bean Chutney make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Stinky Bean Chutney will be the best option for you. The flavor of Stinky Bean Chutney is unforgettable and you will enjoy each and every bite of this. Try this Stinky Bean Chutney at your weekends and impress your family and friends.
Ingredients to make Stinky Bean Chutney
- 4 mature stinky beans 7-8 hot chillies 1 fermented fish/
- naphlam A pinch of soda bicarbonate to taste Chopped
- herbs for the garnish
How to make Stinky Bean Chutney
My Tip:Finely sliced onions can also be added to this dish. They can be added raw with the herbs or cooked. Another variation of making this dish is to boil the beans first till well cooked. The chillies and fermented fish can be roasted separately and everything can be mashed together with salt and a pinch of soda bicarbonate. Dried seeds are black but they can be stored and used when the season of fresh beans is over.