Beef Liver & Galangal Leaves Chutney | How to make Beef Liver & Galangal Leaves Chutney

4.5 from 2 reviews
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By Christina Panmei
Created on 20th Sep 2015
  • Beef Liver & Galangal Leaves Chutney, How to make Beef Liver & Galangal Leaves Chutney
Beef Liver & Galangal Leaves Chutneyby Christina Panmei
  • Beef Liver & Galangal Leaves Chutney | How to make Beef Liver & Galangal Leaves Chutney (17 likes)

  • 2 reviews
    Rate It!
  • By Christina Panmei
    Created on 20th Sep 2015

Beef Liver & Galangal Leaves Chutney is a delicious dish which is liked by people of all age groups. Beef Liver & Galangal Leaves Chutney by Christina Panmei has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Beef Liver & Galangal Leaves Chutney at many restaurants and you can also prepare this at home. This authentic and mouthwatering Beef Liver & Galangal Leaves Chutney takes few minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Beef Liver & Galangal Leaves Chutney is a good option for you. The flavour of Beef Liver & Galangal Leaves Chutney is tempting and you will enjoy each bite of this. Try this Beef Liver & Galangal Leaves Chutney on weekends and impress your family and friends. You can comment and rate the Beef Liver & Galangal Leaves Chutney recipe on the page below.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Beef Liver & Galangal Leaves Chutney

Ingredients to make Beef Liver & Galangal Leaves Chutney

  • 150 gms - Precooked Beef Liver
  • 12 ( or more) - Green Chillies roasted over medium flame
  • 4-5 - Medium sized Khotam (Ngari/Fermented Dried Fish)
  • 5-6 - Garlic Pods
  • Salt to taste
  • 2-3 - Stalks of Galangal Leaves
  • Onion rings for garnish

How to make Beef Liver & Galangal Leaves Chutney

  1. Pressure cook the beef liver for 5 - 10 minutes till it's cooked and soft. After it is cooled, chop it up into small pieces and keep aside.
  2. Roast the Chillies and Ngaris over medium heat. Peel off the transparent skin off the chillies, and add the chillies, ngaris, salt, and garlic pods into a wooden mortal and pistal, pound it up till it is nicely mashed.
  3. Once the green chillies chutney is done, add the chopped beef liver and the galangal leaves into the chutney and mix until well combined.
  4. Garnish with onion ringlets
My Tip: Add a tablespoon of the remaining juice from pressure cooking the liver to the chutney mix to add more meaty flavor and creaminess to the chutney.

Reviews for Beef Liver & Galangal Leaves Chutney (2)

Sakshi Khanna2 years ago
Yummy :)
Reply

Pappy K2 years ago
delicious! :)
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