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

2 reviews
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ByChristina 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

The delicious and mouthwatering Beef Liver & Galangal Leaves Chutney is a famous dish of Assam and North East and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Beef Liver & Galangal Leaves Chutney is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Beef Liver & Galangal Leaves Chutney. Christina Panmei shared this Beef Liver & Galangal Leaves Chutney recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Beef Liver & Galangal Leaves Chutney. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Beef Liver & Galangal Leaves Chutney recipe at your home and surprise your family and friends.

  • 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 :)
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Pappy K2 years ago
delicious! :)
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