Mizoram which is one of the states in the seven sister states, means ‘land of the hill people’. It is a state in the Northeast part of India and shares the border with Tripura, Assam, Manipur, Bangladesh and Burma. The capital of the state is Aizawl. Mizoram is state full of rolling hills, valleys, rivers and lake. Majority of the population consists of several ethnic tribes who are culturally or linguistically linked. The groups of people in Mizoram is collectively known as the Mizos.
Mizo is the official language of the state and English is used widely in the state. Majority of the Mizos are Christians and Hindus form a very small minority of the state.
The cuisine of Mizoram is quite different from the rest of India and shares some characteristics to the rest of the states in the North east. Rice is the staple of the state and they prefer to add meat to almost every dish. Also the meals tends to be less spicy than the other states in India.
The recipe I chose today is a very spicy green chili chutney from Mizoram. It was one of the hardest state to find any vegetarian recipe and with great difficulty I came across this simple recipe from Mizoram. There was no picture or any other information that I could find, so I made this to the best of the knowledge I received from the internet.
This chutney tasted great with curd rice and my husband is very excited to try this as a spread on his bread. This would also taste great with dosa and roti. The green chilies are roasted and then grinded or pounded with raw ginger and salt. Raw finely chopped onions are added to the chutney and then served. The onions added a extra layer of flavor and crunch to the recipe. I would suggest that if making the chutney is large scale, add the raw onions as and when needed and not to the whole batch as its shelf life become less.
Preparation time – 5 minutes
Cooking time – 20 minutes
Difficulty level – easy
Recipe source – One page cook books
- Green chilies – 10 (I used the large spicy ones)
- Onion – 1 small (finely chopped)
- Ginger – 1 tsp (grated)
- salt – to taste
- Roast the green chilies in a dry pan in low flame until the skin is charred and darkened. If the chilies are popping too much very roasting, I would suggest that you cover the pan partially with a lid. Let the chilies roast on low flame to enable flavor development.
- Let the chilies cool a little and then pound it to a coarse paste adding absolutely no water. Transfer this mixture to a bowl and then add the grated ginger, salt and chopped onions and mix well.
- This chutney could also be made with red chilies. If making them with red chilies, soak the chilies in water to few minutes and then pound to a paste. It is important to soak the red chilies because they don’t have any moisture content.