Stinky Bean Chutney | How to make Stinky Bean Chutney

By Kanak Hagjer  |  9th Sep 2015  |  
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  • Stinky Bean Chutney, How to make Stinky Bean Chutney
Stinky Bean Chutneyby Kanak Hagjer
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

5

0





About Stinky Bean Chutney

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 popular aromatic and delicious dish. You can try making this amazing Stinky Bean Chutney in your kitchen. This recipe requires few minutes for preparation and 30 minutes to cook. The Stinky Bean Chutney by Kanak Hagjer has detailed steps with pictures so you can easily learn how to cook Stinky Bean Chutney at home without any difficulty. Stinky Bean Chutney is enjoyed by everyone and can be served on special occasions. The flavours of the Stinky Bean Chutney would satiate your taste buds. You must try making Stinky Bean Chutney this weekend. Share your Stinky Bean Chutney cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Kanak Hagjer for inputs. In case you have any queries for Stinky Bean Chutney you can comment on the recipe page to connect with the Kanak Hagjer. You can also rate the Stinky Bean Chutney and give feedback.

Stinky Bean Chutney

Ingredients to make Stinky Bean Chutney

  • 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

How to make Stinky Bean Chutney

  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a serving bowl and scatter the chopped herbs. Both coriander and serrated coriander work well here but I used chopped spring onions.

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.

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