Hmarcha rawt (chilli chutney)
AI-drafted · awaiting admin review
A fiery pounded chutney of roasted Mizo chillies, ginger, onion and salt that goes with every meal.
Region: MizoramOccasion: Everyday accompanimentTime: 15 minServes: About ½ cupVegan
Ingredients
- 10–12 fresh Mizo or bird’s-eye chillies
- 1 small onion
- 1 inch ginger
- Salt to taste
- A squeeze of lemon (optional)
- A few coriander leaves
Method
- Roast the chillies, onion and ginger over a flame or in a dry pan until charred in spots.
- Pound them in a mortar with the salt to a coarse paste.
- Add lemon and coriander and pound once more.
- Serve with rice, boiled vegetables and meat.
History
Mizo Chilli, a small and very hot bird’s-eye chilli, has a Geographical Indication tag.
Significance
A small heap of chilli chutney is the main source of heat in an otherwise mildly spiced Mizo meal.