Xukan Machor Chutney (Dried Fish Chutney) Recipe
In this resource, I am going to share a kind of Chutney from Assamese Cuisine, which is popularly known as Xukan Machor Chutney. This is a Chutney which you can have along with your main course, specially with steamed rice or roti.
Xukan Machor Chutney is a very important recipe of Assam. It is also practiced in the other states of North East India like Nagaland, Manipur etc. The recipes of are quite unique than recipes of other part of India. Maximum Assamese recipes are oil free. And they uses only Mustard oil. Assamese people also like to have potato, tomato, egg plant, small fish, pork roasted in fire. Boil recipes are also very famous in Assamese cuisin. Chutney is the most important recipe of Assam. Chutnies are made of Curry patta, maann coriender leaves, coriender leaves, Modhuhuleng, dried fish etc.
1) 1 medium sized tomato
2) 1 small onion
3) 1 medium sized potato
4) 5 to 12 green chillies
5) 3 red chillies
6) 10 to 12 garlic pods
7) 1 inch ginger
8) 15 small sized dried fish
9) A bunch of fresh coriander leaves
10) Salt to taste
Peel the potato and boil the Potato.
Wash the dried Fish and roast them on a tava.
Roast the tomato on gas stove or electrical ring and peel the skin off.
Wash the green chillies, red chillies, garlic, ginger, coriander.
Shop the onion into fine chunks.
Now, put the all ingredient in a blender and add salt. Mash all the ingredient to a homogenous paste. Do not grind it to a liquidy paste.
Garnish the chutney with some coriander leaves. Serve with hot steamed Rice or with Roti.
Remember one thing before preparation, everyone can not bear the smell and heat of this Chutney.
Interesting recipe, Nayanmoni. It is a traditional recipe of Assamese cuisine. Keep sending this type of unique recipes.