Akhuni Chutney

Khatsu, my friend from Nagaland told me about this when we were in college. Fermented soya bean popularly known as Akhuni in Nagaland, kinema in Sikkim and turumbai in Meghalaya, is a significant ingredient, used to create a pungent aroma in various dishes, also used as a pickle.It is prepared year-around from soyabeans by people of all tribes, but most notably the Sema tribe of southern Nagaland. Angami Nagas prepare their pork with akhuni. But, then again its pungent smell might not appeal to some... There are a whole lot different ways of making Akhuni chutney. This is the simplest, easiest and fastest way.  Its for those times when you are hungry and want to have something hot and tasty! Try it and you won't regret it. Here's the recipe - step by step.You'll need a couple of chillis...

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