Tungtap | Khasi Recipe | Fermented Dry Fish Chutney

Khasi style fermented dry fish chutney

Tungtap is a popular Khasi side dish prepared with strong dose of chilies and fermented dried fish. The recipe is quick, and the aroma is delightfully mouthwatering. This simple chutney uplifts a dull meal and make it super appetizing so do give this North East Indian chutney a try and let me know in the comments.

INGREDIENTS

1.    Fermented dried fish 4 to 5

2.    Tomato 1

3.    Green chilies 5 to 8 finely chopped

4.    Onion 1 small finely chopped

5.    Sichuan peppercorns 1 teaspoon

6.    Salt to taste

PREPARATION

1.    First roast your fermented dried fish over fire or on a flat pan. Once done and put them in a bowl.

2.    Also roast your tomato, now remove the skin then cut it into half and deseed it. Once done, put it in the bowl with the fermented dried fish.

3.    Now add your finely chopped onions, green chilies, Sichuan peppercorn and salt to taste.

4.    Pound them all together in a mortar or with your pestle in the bowl just like I did until they are combined.

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