Naga Style Dry Fish & Brinjal Chutney Recipe

step 1

• STEP 1. heat a flat pan or tawa. Place 2 dry fish, 3 to4 green chilies. Puncture the skin of the chilies. 3 large garlic cloves peeled.

• STEP 1.roast these on medium flame turning over frequently, till the garlic and green chilies get black spots and the fish is well roasted. The skin of the green chilies will blister.

• STEP 2.Roast 1 large brinjal and 1 tomato over the direct flame till the skins are charred and cracked . The flesh will turn soft. Once done peel the skin of the tomato and brinjal and keep aside.

• STEP 3.In the mortar place the roasted garlic , green chili , dry fish and soft as per taste. Pound till texture is coarse. Next add the skinned tomato to the mortar and mash and pound all together.

• STEP 4.Ensure they are well pounded together as a mixture. Then transfer this pounded mixture to a medium sized bowl. Add the skinned brinjal to the bowl. With a spoon mash them all together and mix well. Naga style dry fish and brinjal chutney is ready.