In the north eastern state Assam, the cuisine is a big draw for tourists along with exotic locale and amazing wildlife. Along with making yummy dishes with a wide range of meat and fish, Assamese people also make tantalizing pickles and chutneys. They make use of diverse regional herbs, vegetables, fruits and spics to make those chutneys. These are mostly served as side dishes in meals.
Below listed are some mouth watering chutney recipes from Assam that can make your taste buds delighted:
Ou Tengar Ombol
Elephant's apple is not a vegetable you will come across everywhere and it is not exactly among widely used fruits in kitchen. However, Assamese people make tangy chutney using this fruit. You will need an elephant apple, jiggery, mustard oil and paanch phoron.
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At first, you will have to discard the cover flakes of the fruit. You may cut it in small pieces or use mixer grinder to grind it. Heat the oil in a deep pan and add some paanch phoron in it. Add the fruit pieces after a while and stir fry. Add the jiggery and a little amount of salt and stir on low heat. Cook until a thick consistency is reached.
This is tangy chutney that can wake up your taste buds. You will need one bunch of fresh Coriander leaves, a small sized raw mango, mustard oil, Garlic cloves, Green chilies, sugar and salt to make this chutney.
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At first, cleanse the coriander leaves and set aside. Peel the mango and set aside. Now put all ingredients in a mixer grounder and make a smooth paste. You may also serve the chutney chilled.
Kesa Poka Jolokiar Achar
If you love chilies, then this is the ideal pickle for you! You will need green and red chilies worth 200 grams, paanch phoron, Lemon juice, Turmeric powder, salt, Mustard oil.
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At first, you have to wash and dry the chilies. Then cut them lengthwise and set aside. Mix all ingredients in a bowl barring mustard oil and cut chilies. Then add the chili pieces with the mixture. Keep the pickle in clean glass jar. The pickle should be submerged in mustard oil inside the bottle. You will have to keep it closed in sunlight to let the pickle mature.
Black sesame seed is a spice that is used to cook yummy veg and non-veg dishes. However, Assamese people use it to make tangy chutney too. You will need half cup Black sesame seeds, Chilies, a few garlic cloves, salt and mustard oil.
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At first, you will have to clean and dry roast the Black sesame seeds. Then mix all ingredients well and grind well in a mixer grinder. Add a small amount of water to make a smooth paste while grinding. Before serving, drop a small amount of mustard oil atop.
Panitenga/ Tangy fermented Mustard Chutney
It is a nice fermented recipe of Assam that is served as a side dish with rice. You will need ingredients like Black Mustard seeds, 1/2 cup Lemon juice or Tamarind pulp, Banana leaf, sugar and salt. You can add a chilly too.
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At first, wash and dry the black mustard seeds and set aside to dry. After the seeds are dry, grind them in a mixer grinder well. Do not make a fine powder though. Add the ingredients together and mix well to make dough. Then wrap this dough in a heated banana leaf and tie carefully using a string. Keep it inside a container for a few days. Them it will become ready to serve.