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Potato Dry Fish Chutney

4 from 1 vote

Potato Dry Fish Chutney is from the naga Cuisine. Chutney are very important part of a thali in Naga Cuisine and this potato chutney is one of them.
It is not popular chutney from the Naga Cuisine. This is a easy, quick and simple recipe. It is a zero oil dish. Perfect with piping hot steamed rice and curries.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Served AsDinner, Lunch
CuisineIndian, Soul Food
Recipe Taste Salty, Savoury
Servings 3


  • 2 Potato peeled and cubed
  • 2 Dry Fish
  • 2 Tomato medium
  • Coriander Few. leaves chopped
  • 1 Onion small. sliced thinly
  • Spring Onion greens for Garnish, optional
  • Salt to taste
  • 2 cup Water


  • Take the potatoes, dry fish, green chilies, tomatoes in a pan.
  • Add Salt and water and bring to boil. Cook till the water is evaporated and the potatoes are cooked.
  • Take them to a mortar and mash it with the help of a Pestle.
  • Add chopped coriander leaves, sliced onions reserving some for garnish and mix well.
  • Transfer them to a serving bowl and garnish with sliced onion and chopped Spring onion greens and serve.
    Potato Dry Fish Chutney - Plattershare - Recipes, food stories and food lovers

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4 from 1 vote

Recipe Nutrition

Calories: 139 kcal | Carbohydrates: 31 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 22 mg | Potassium: 848 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 687 IU | Vitamin C: 42 mg | Calcium: 38 mg | Iron: 1 mg

Akum Raj Jamir
Akum Raj Jamir

A foodie and a passionate cook. Loves everything about food. I love experimenting with food in my kitchen and develop new recipes.

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