It's been a while, a long while infact, since my last post. Today's post is in response to a message my nephew, residing in NZ sent me saying he, to use his words, "almost died of hunger and traditional food deprivation". Anybody anywhere staying far from home knows this feeling, this desperation so vividly expressed by my nephew. It was this same feeling that compelled my hubby to come back bringing goodies from the North East weighting over 17 kilos in excess of the allotted weight :D. Today's recipe, therefore, is made from two really special ingredients that came straight from home..Tree Tomatos & Thangjing.
They can be enjoyed individually as chutneys, but i wanted to bask myself in the luxury of these exquisite ingredients together in one chutney and so here it is...tree tomato and thangjing chutney. To add to the luxury, i made the chutney with fresh Raja Mirchi/ King Chilli.
In case you don't have tree tomato in hand you can use regular tomatoes. The tree tomatoes does have a distinct flavour, but i guarantee that even with the regular tomatoes it will taste just as good. Here is the recipe.
1 - Fresh Raja Chilli
4-5 Medium Sized - Fermented Dried Fish/Ngari
4-5 - Garlic Pods, Pealed
1 - Tree Tomato, Roasted
1 - Thangjing Bulb
Salt as per taste
- First roast the Tree tomato ~ To roast the tomato/tree tomato, wrap it in foil and place it on top of the burner and let roast over low flame for 2-3 mins or till you get the roasted smell. Once done, take it our, unwrap the foil and keep aside.
- Roast the ngari either same manner as the tomato or over an old metal skimmer spoon till evenly browned.
- Put the Raja Mirch, Garlic, Ngari and some salt into a mortar-pastel and mash-mix it up. Then add the roasted tomato, mash it up real well, then finally add the thangjing into the chutney, check salt and serve.