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A fiery and pungent chutney from Assam made with roasted dried fish, garlic, and chilies, pounded together with sharp mustard oil. This traditional side dish, known as 'Xukoti Maas Pitika', packs a powerful umami punch and is a classic accompaniment to a simple rice and dal meal.
For 4 servings
Prepare the Dried Fish (15 minutes)
Roast the Ingredients (7-8 minutes)
Pound the Chutney (5 minutes)
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A fiery and pungent chutney from Assam made with roasted dried fish, garlic, and chilies, pounded together with sharp mustard oil. This traditional side dish, known as 'Xukoti Maas Pitika', packs a powerful umami punch and is a classic accompaniment to a simple rice and dal meal.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 145.8 calories per serving with 9.77g of protein, it's a beginner-friendly recipe perfect for side.
Finish and Serve (2 minutes + resting)
Add a few pieces of roasted tomato (pithika) along with the other ingredients for a tangy and moist variation.
Incorporate a tablespoon of chopped mint leaves along with the coriander for a fresh, cooling contrast to the heat.
For a different texture, add a few roasted sesame seeds while pounding the chutney.
Squeeze a few drops of Kaji Nemu (Assam lemon) or regular lime juice just before serving for a bright, zesty finish.
Dried fish is a potent source of high-quality protein, essential for muscle repair, and omega-3 fatty acids, which support heart and brain health.
The chutney is packed with garlic and chilies, which contain allicin and capsaicin respectively. These compounds are known for their powerful antibacterial, antiviral, and immunity-boosting properties.
Raw mustard oil, garlic, and chilies possess strong anti-inflammatory compounds that can help combat inflammation in the body.
Small, bony fish varieties like Puthi (Swamp Barb) or Misa Maas are traditionally used. They provide the best texture and an intense umami flavor. If you can't find these, any small, salt-dried fish will work.
While a mortar and pestle gives the authentic coarse texture, you can use a small grinder or food processor. Use the 'pulse' function in short bursts to avoid turning it into a smooth paste. The goal is a rough, textured mix.
This chutney is traditionally very hot. To make it milder, you can reduce the number of green and dried red chilies. You can also deseed the chilies before roasting to significantly lower the heat level.
You can store it in an airtight glass container in the refrigerator for up to a week. The mustard oil acts as a natural preservative, and the flavors tend to deepen and become more complex after a day or two.
In moderation, it can be part of a healthy diet. Dried fish is a concentrated source of protein and omega-3 fatty acids. Garlic, chilies, and mustard oil have anti-inflammatory and antioxidant properties. However, it is high in sodium due to the salted fish, so it should be consumed in small quantities, especially by those monitoring their salt intake.
One serving (approximately 1/4 cup or 55g) of this chutney contains around 90-110 calories. The majority of the calories come from the mustard oil and the protein in the dried fish.