Name: Naga Chive Chutney: A Smoky, Zesty Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 bunch Chives (large sized); 10-12 Chilies (green); 2 medium Tomatoes (chopped); 1.5 tsp Salt (or to taste); 0.5 tsp Mustard Oil (for roasting, optional)

Naga Chive Chutney: A Smoky, Zesty Recipe

25 minutes

1212 reads

4 from 4 votes

Indian Soul Food

About Naga Chive Chutney: A Smoky, Zesty Recipe

Experience the vibrant flavors of Naga cuisine with this authentic Chive Chutney (also known as Chive Salad). A staple in nearly every Naga household, this zesty chutney is the perfect accompaniment to any Indian meal. Traditionally roasted over an open fire, this recipe offers a modern adaptation using a simple tawa for that signature smoky depth.

The combination of fresh chives, fiery green chilies, and tangy tomatoes creates an unforgettable taste sensation. This recipe is simple to follow, even for beginner cooks, and delivers a bold and flavorful chutney that will elevate your culinary experience.

Discover the secrets to creating this cherished Naga tradition in your own kitchen. Prepare to be amazed by its rustic simplicity and vibrant flavor profile.

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Recipe Time & More

Prep10

Cook15

Total25

Calories4 kcal

Serves

Served AsDinner Lunch

Recipe TasteSalty Sour Spicy Tangy

Ingredients

Vegetables

▢ 1 bunch Chives large sized
▢ 10-12 Chilies green
▢ 2 medium Tomatoes chopped

Seasoning

▢ 1.5 tsp Salt or to taste
▢ 0.5 tsp Mustard Oil for roasting, optional

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Instructions

Preparation

Wash the chives thoroughly under running water and set aside.

Roasting

Lightly brush the green chilies and tomatoes with mustard oil (optional). Prick the chilies with a fork. Roast them on a medium-hot tawa, turning frequently, until slightly charred and softened. This will take about 5-7 minutes.

Grinding

In a mortar and pestle, coarsely grind the roasted green chilies and salt. Add the roasted tomatoes and grind further to a coarse paste. Do not make it completely smooth.

Chive Preparation

Roughly chop the chives into 3-4 cm long pieces. Avoid finely mincing them.

Combining and Serving

Add the chopped chives to the chili-tomato mixture and gently mix well. Taste and adjust salt if needed. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Recipe Notes

Expert Tips for the Best Naga Chive Chutney

For a smokier flavor, try charring the chilies and tomatoes directly on a gas flame, turning constantly, before transferring them to the tawa.
Adjust the quantity of green chilies based on your preferred spice level. If you prefer a milder chutney, start with fewer chilies and add more as needed.
For a smoother texture, you can use a food processor instead of a mortar and pestle. Pulse the ingredients until coarsely ground but avoid over-processing.
Serve this chutney with any Indian meal, from rice and dal to roasted meats and vegetables. It’s also delicious as a condiment for sandwiches or wraps.