Akhuni Chutney/ Fermented Soya Chutney/ Soya Tofu chutney / Meghalaya
Must admit the recipe for this went through phases of should I do or should I not? Fermented Soya was never going to be accepted in the household. But in the last few days I have played very safely with the dishes from the north eastern part. I finally decided to take the plunge and made the side dish my way
This chutney is very popular and I now feel this should replace the soy sauce based sauces with this recipe. Because when we tried it, this was amazingly tangy and tasty. I will admit that I made quiet a few changes to suit the pallete and for the fact that I had access to things that could improve the taste
Ingredients
1 cup soy beans
1 tspn garlic paste
1 tspn ginger paste
1 tspn green chillies paste
1 tspn black pepper
1 tbsp tomato puree
2 tbsp Oil
salt to taste
Method
1) Boil the soya beans with water until it is cooked (not very soft)
2) Drain the water and cover the pot and let it sit in a dark corner or under sun for 2 to 3 days.
3)Roast the fermented soy beans and ground to a paste , Warning the smell could be unbearable but you wont die.
4) Now start mashing it and add the other ingredients starting with oil.
5) Continue cooking until the oil starts separating.
The chutney is ready when you can see the oil start separating from the edges of the pan.
Normally the chutney is not cooked but I preferred it that way. Also tomato puree was my addition to reduce the pungency.
This is a good side dish with salads or grills.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
This chutney is very popular and I now feel this should replace the soy sauce based sauces with this recipe. Because when we tried it, this was amazingly tangy and tasty. I will admit that I made quiet a few changes to suit the pallete and for the fact that I had access to things that could improve the taste
Ingredients
1 cup soy beans
1 tspn garlic paste
1 tspn ginger paste
1 tspn green chillies paste
1 tspn black pepper
1 tbsp tomato puree
2 tbsp Oil
salt to taste
Method
1) Boil the soya beans with water until it is cooked (not very soft)
2) Drain the water and cover the pot and let it sit in a dark corner or under sun for 2 to 3 days.
3)Roast the fermented soy beans and ground to a paste , Warning the smell could be unbearable but you wont die.
4) Now start mashing it and add the other ingredients starting with oil.
5) Continue cooking until the oil starts separating.
The chutney is ready when you can see the oil start separating from the edges of the pan.
Normally the chutney is not cooked but I preferred it that way. Also tomato puree was my addition to reduce the pungency.
This is a good side dish with salads or grills.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
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