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A fiery and pungent Assamese delicacy, this chutney gets its unique, powerful flavor from fermented dried fish, bamboo shoots, and the legendary ghost pepper. A tiny spoonful is all you need to electrify a simple meal of rice.
For 24 servings
Prepare the Ingredients (Approx. 5 minutes)
Sauté the Aromatics (Approx. 3 minutes)
Grind the Chutney (Approx. 2 minutes)
A fiery and pungent Assamese delicacy, this chutney gets its unique, powerful flavor from fermented dried fish, bamboo shoots, and the legendary ghost pepper. A tiny spoonful is all you need to electrify a simple meal of rice.
This indian recipe takes 15 minutes to prepare and yields 24 servings. At 18.87 calories per serving with 1.43g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Serve and Store (Approx. 1 minute)
For a less fiery chutney, replace the Bhut Jolokia with 1-2 dried red chilies or a milder fresh chili like a bird's eye chili.
Add a small, fire-roasted tomato to the grinder along with the other ingredients. This adds a subtle tangy and smoky flavor that balances the pungency.
For a fresher note, grind a tablespoon of fresh coriander leaves along with the other ingredients. This is not traditional but adds a pleasant aroma.
Contains garlic, ginger, and chili peppers, which are known for their immune-supporting properties and ability to fight infections.
The use of fermented ingredients like Hukoti Maas and fermented bamboo shoots can introduce beneficial bacteria to the gut, aiding digestion and overall gut health.
Capsaicin from the Bhut Jolokia and gingerol from ginger possess potent anti-inflammatory effects that can help reduce inflammation in the body.
Hukoti Maas is a traditional Assamese food product made from small river fish that are sun-dried and then fermented. This process gives them an intensely pungent and unique flavor that is the cornerstone of this chutney.
One teaspoon (approx. 7g) of Hukoti Maas Chutney contains roughly 15-20 calories, primarily from the mustard oil and fish.
In the small quantities it's consumed, it can be part of a healthy diet. It offers probiotics from fermented ingredients and immune-boosting compounds from garlic, ginger, and chili. However, it is high in sodium from the dried fish and added salt, so it should be eaten in moderation.
Bhut Jolokia is one of the hottest peppers in the world. If you can't find it, you can substitute it with Habanero peppers for a similar fruity heat, or a few Thai bird's eye chilies. Be aware that the flavor profile will change slightly.
When stored in a clean, airtight glass jar in the refrigerator, the chutney will last for up to two weeks. The oil and salt act as natural preservatives.
Bitterness can occur if the garlic was burnt during the sautéing step. It's important to cook it until just fragrant and lightly golden, not dark brown. Overheating the mustard oil can also sometimes contribute to a bitter taste.
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