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Dry Fish And Mushroom Chutney

Akum Jamir
0 minutes
Prep Time
15 minutes
Cook Time
3 People
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ABOUT Dry Fish And Mushroom Chutney RECIPE

This is a Naga Cuisine. It is made with Smoked Green Chillies, Tomatoes and Garlic. Traditional way of making this Chutney is burn the chillies, tomatoes and dry fish in hot ashes and heated charcoal near the fire side. Since I don't have a fire side I did it with a help of a tawa.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Assam and North East
  • Roasting
  • Condiments
  • Low Fat

Ingredients Serving: 3

  1. Mushroom - 200 gms sliced
  2. Ginger - 1/4 inch crushed
  3. Green chillies - 15-20
  4. Tomatoes - 2
  5. Garlic - 4-5 cloves
  6. Dry Fish - 2
  7. Salt to taste
  8. Water - 1 cup or as required


  1. Take the mushroom in a pan. Add water, salt and little crushed ginger and bring to boil.
  2. Cook till the mushroom is cooked properly and let the water evaporate completely.
  3. Meanwhile heat the tawa in a gas top. Prick the chillies and core the tomatoes.
  4. Roast the green chillies, tomatoes, garlic and dry fish in the tawa on a low medium flame. Turn the sides from time to time for even cooking.
  5. Ground the chillies, garlic and the dry fish in a mortar with a pestle.
  6. Next add the tomatoes to it and mush it finely.
  7. Add the mushroom to it and mix well together. If you can source basil leaves add few crushed leaves and serve.

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Sunaina Saxena
Sunaina Saxena   Feb-06-2017


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