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

2 reviews
Rate It!
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 (15 likes)

  • 2 reviews
    Rate It!
  • By Christina Panmei
    Created on 20th Sep 2015
  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Beef Liver & Galangal Leaves Chutney

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

Steps

  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)

Pappy K2 days ago
delicious! :)
Reply

Sakshi Khanna2 days ago
Yummy :)
Reply