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

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
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


Priya Suresh said…
Omg, u made fermented soya at home..Well done Pradnya, chutney looks too good.
Priya Suresh said…
Omg, u made fermented soya at home..Well done Pradnya, chutney looks too good.
Srivalli said…
Oh I would never have had the courage to try..good that you did and enjoyed..:)
Usha said…
I considered this for Sikkim and could not find fermented soya. As long as it tastes good, tweaking the recipe is ok.
Nicely adapted. It is better to adapt and be able to enjoy it then to stick to the authentic and not be able to eat it. Love the container too.
Unknown said…
u made fermented soya at home.. wow pradnya, u rock!!
Harini R said…
A very brave attempt! Good adaptation too.
jayanthi said…
that's a really interesting chutney.. would love to try it sometime
Gayathri Kumar said…
I would never get the courage to try this out. Kudos to you Pradnya...
Pavani said…
Kudos to you for taking the plunge and trying something with (almost) foreign ingredients. I think making changes to suit our taste is totally acceptable.
Chef Mireille said…
wow - cant believe you fermented at home
Padmajha said…
Making fermented soya at home is the mark of a genius! I have tasted fermented tofu in China and I know what you mean by the unbearable smell! Sadly I did not like the taste...
Archana said…
Pradnya you got lucky that Bai did not chuck the fermenting beans out. Mine did the chucking part and I was relieved now one came in sniffing! I will love to try this paste/chutney. Next time we are going out of station for 3 days this gets made.:D
Peas ya must say you had guts to try a chutney ..from soya..good job:)
Suma Gandlur said…
Great attempt Pradnya. It must have been pungent.

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