Beef Liver & Galangal Leaves Chutney

Christina Panmei
Christina Panmei|
Last updated on Jan 10th
  • Prep Time0Minutes
  • Cooking Time20Minutes
  • Serves4people

Recipe Ingredients

  • 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

Recipe Preparation

  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.