Today, i'm sharing another favorite chutney recipe of mine. The hero of this recipe is Ganpaluh in Rongmei or Fish Mint Root in English.
Back at home in the north-east, we use both the heart shaped leaf and the roots for this herb for chutney. But, i'll be using just the roots for today's chutney. Surprisingly, not everyone in the north-east enjoys this root chutney, preferring the leafy bit only. As for me, i love, love this herb just as much as Nkampoi. The chutney base is the same as all preparation using ngari; however, just a little addition of extra ingredients can turn a simple chutney into a totally unique and special dish. Please find the detailed recipe below:
Preparing the Ganpaluh:
Since Ganpaluh is a fibrous root it needs thorough cleaning with several changes of water. After the final rinse, I would suggest that you soak the Ganpaluh in salt water for some time. Then, drain the water, chop it up to bite size, and keep it aside.
Ngari (Fermented fish) - 4-5
Garlic - 6-5 Pods
Fresh Green Chillies - 10
Fresh Local Tomato, small - 1 (optional)
Onion, small - 1Salt - as per taste
Wrap the Ngari in an aluminium foil and roast it over the flame of a stove for 2-3 minutes on both sides, using an old aluminium slotted spoon or any old plate or lid with a perforated surface, keep aside.
Now, roast the green chilies and the tomato (if using) over the flame of a stove and keep aside.
Finally, add the chopped Ganpaluh, give it a really good mixing, check for salt, throw in the sliced onions, mix and serve. Ganpaluh chutney is ready!