Name: Stinky Bean Chutney recipe by Kanak Hagjer at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 4 mature stinky beans 7-8 hot chillies 1 fermented fish/; naphlam A pinch of soda bicarbonate Salt to taste Chopped; herbs for the garnish

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.

Instructions

Prepare the beans by roasting them on an open flame till the outermost skin can be easily removed. The casings of the seeds must be removed too. Wash and chop the seeds fine. Heat about 1 cup of water and boil the seeds till almost done.
Add the chillies after twisting and breaking them into smaller pieces. After 10 minutes or so, the seeds will become softer. Add the soda bicarb and lower the flame for a few minutes so that the chutney will not boil over and spill.
Add the salt and the fermented fish. Then add the soft flesh of the beans that were set aside earlier. Cook for a couple of minutes till the dish is almost dry. Remove from the flame and mash with the back of a ladle.
Transfer to a serving bowl and scatter the chopped herbs. Both coriander and serrated coriander work well here but I used chopped spring onions.

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