---
title: "Homemade Naga Pickles & Authentic Naga Condiments in Bangalore - mytribe"
description: "Craving authentic Naga food? Get homemade Naga pickles, fiery Axone chutney, and traditional Naga condiments delivered in Bangalore. Experience true homestyle Naga cuisine with our delicious beef and chicken pickles. Order today for a taste of home!"
canonical: https://mytribe.in/naturallynaga/homemade-naga-pickles-condiments
last_updated: 2025-09-12
---

# Homemade Naga Pickles & Condiments in Bengaluru

By [Naturally Naga](https://mytribe.in/naturallynaga) · I make small batch Naga pickles and chutneys in my kitchen using real ingredients and traditional recipes, so you get the actual taste of Nagaland.

## Locations

Delivered across Bengaluru

### Ships / delivers to

- Delivered across Bengaluru (Bengaluru, Bengaluru, Karnataka, India)

## Pricing guide (estimates)

These are indicative prices based on provider's past work. Enquire now to find out final quote.

### Hand-Pounded Fresh Chutneys

Fresh, perishable wet pastes made from fermented Axone or Aneshi, hand-pounded for immediate consumption.

Typically ₹130-180 per 250ml container (estimate)

#### Varieties
* **Axone:** Fermented soybean cakes mashed with roasted chillies and ginger.
* **Aneshi:** Fermented yam leaves mixed with roasted tomatoes.
* **Specialty:** Options including Oyster Mushroom or crushed Fermented Crab.

#### Profile
* **Texture:** Coarse and chunky, pounded in wooden mortar rather than blended.
* **Flavor:** Strong pungency with smoky notes from fire roasted vegetables.

#### Logistics
* **Container:** 250ml tight lid plastic takeaway tub.
* **Shelf Life:** 2 to 3 days (perishable).

### Signature Shredded Meat Pickles

Dry-fry style meat relish containing approx 160g meat per pack, spiced with King Chilli.

Typically ₹200-350 per 200g packet (estimate)

#### Varieties
* **Shredded Beef:** Deep fried and pounded beef strands with dry texture.
* **Beef Liver:** Cubed liver pieces cooked with gallbladder muscle.
* **Shredded Chicken:** Lean chicken breast strands, cooked until chewy.
* **Smoked Pork:** Cubed fatty pork pieces with bamboo shoot.

#### Composition
* **Base:** Paste of Raja Mircha (Ghost Pepper), garlic, ginger, and mustard oil.
* **Texture:** Moist dry consistency, not floating in oil.

#### Packaging
* **Type:** Heat sealed plastic pouch or disposable tub.
* **Shelf Life:** 2 to 4 weeks due to low oil content.

### Dried Smoked Specialties

Dehydrated specialty ingredients like crispy cleaned Pork Intestines and Axone cakes for cooking or snacking.

Typically ₹250-380 per 150g pack (estimate)

#### Products
* **Dried Pork Intestines:** Thoroughly cleaned, boiled, and roasted until crispy.
* **Axone Cakes:** Semi dried fermented soy cakes wrapped in leaf or plastic.

#### Processing
* **Hygiene:** Manually cleaned to remove sand and grit.
* **Method:** High shrinkage drying process removes approx 70% weight.

#### Format
* **Packaging:** Sealed moisture proof plastic pouch.
* **Usage:** Ready to eat snack or rehydratable curry base.

## About Homemade Naga Pickles & Condiments

### Real Taste of Nagaland, Straight from My Kitchen

I started Naturally Naga because I missed the true flavors of home. Everything I make is straight from my Bangalore kitchen, just how we do it in Nagaland - no shortcuts, no fancy stuff, just honest food.

### Meat Pickles & Chutneys, Full of Flavour

- My shredded beef and chicken pickles are a staple for any Naga meal. Spicy, simple, and packed with my own blend of masalas.
- Homemade spicy beef liver pickle is a bit niche, but if you know, you know. Cooked in mustard oil with a bunch of spices - it’s got that kick.
- I make all my chutneys fresh, pounding ingredients the way my mom taught me. Fermented Axone chutney is super pungent and honestly, not for everyone. Red chilli chutney (Etsu Molu) is hot, chunky, and always goes fast.
- If you’re into unique stuff, I do Aneshi chutney (fermented taro leaves), and sometimes bring out specials like fermented crab or pennywort salad, depending on what’s good that week.

### What Makes It Naga

- King chilli, axone, bamboo shoot - these ingredients define our food. I use fresh and fermented versions, so the taste is as real as it gets.
- Herbs and seeds like Naga garlic and mingchinga add that deep, earthy flavor.

### Small Batch, Big Heart

I don’t do mass production. Everything’s made in small batches, so it stays fresh and true. Sometimes things sell out, sometimes you gotta wait - but that’s how you get the best from a small batch Naga kitchen.

## Highlights

Browse through Naturally Naga's best work.

### [Featured](https://mytribe.in/naturallynaga/homemade-naga-pickles-condiments/featured)

- [Video: This is my signature spicy shredded chicken pickle, made fresh in my kitchen. I shred the chicken by hand and mix it with my own blend of masalas and chillies until it's full of flavour. It's perfect with rice or just as a snack.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/57545fab-0626-46bb-bfa6-12f5f684fb52)
- [Video: My homemade shredded beef pickle is a true Naga staple. It's rich, spicy, and has a wonderful texture from being slow-cooked and shredded. I use a mix of traditional spices to give it that authentic, smoky taste.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/227bbd5f-34b8-4ed0-8ba9-acbf363e7c1b)
- ![This is Etsu Molu, our traditional red chilli chutney. It's fiery and full of flavour, made by pounding together fresh king chillies, garlic, and other spices. A little bit of this goes a long way to spice up any meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c1d59f91-4809-468c-95d0-79a546268845)
- ![A fresh batch of my homemade Axone chutney. I make this by pounding fermented soya beans with roasted green chillies, tomato, ginger, and garlic, then finish it with fresh green leaves from my garden. The flavour is strong, pungent, and very traditional.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ad0b1433-64c0-4272-9c14-8eb6bb692ea3)
- [Video: A simple, satisfying Naga meal from my kitchen. This plate has steamed rice with dried fish and bamboo shoot curry, a simple vegetable fry, fresh cucumber, and a spoonful of my spicy beef liver pickle on the side.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/53c6bcf5-6cab-46d8-988b-3e52dd46eb33)
- ![This is what fresh bamboo shoots, or Zukolak, look like before I cook with them. I use them in everything from curries to simple boiled dishes with chilli. Their seasonal freshness is a flavour I really miss from home.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6b394e81-8ff6-4467-8f34-e36feb8c3ecf)
- [Video: A bowl of pork innards and intestines, cooked the traditional way with bamboo shoot juice and dried rosella leaves. It's a delicacy for those who appreciate deep, authentic Naga flavours.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/304a0f68-6a9a-4b20-85f0-58e7b2f2068d)

### [Meat Pickles & Condiments](https://mytribe.in/naturallynaga/homemade-naga-pickles-condiments/meat-pickles-condiments)

- [Video: A close look at my homemade shredded beef pickle, all mixed and ready to be packed. You can see the texture of the meat and the specks of chilli and spices I use to make it so flavourful.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/227bbd5f-34b8-4ed0-8ba9-acbf363e7c1b)
- ![Here is my spicy chicken pickle being prepared in a large pan. I make sure to fry the shredded chicken until it's perfectly crisp before mixing in the masalas.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/31b80d4c-8bc7-47ef-8e0f-9631260fff79)
- ![A fresh batch of my spicy shredded chicken pickle is available. It's a versatile condiment that adds a fiery kick to any dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4b0aff9b-be12-4e13-b2df-b9fc99a79683)
- [Video: Stirring a fresh batch of chicken pickle to make sure all the spices are mixed in perfectly. This process helps all the flavours to combine and makes the pickle last longer.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3ba26640-6b16-4712-9f68-3164a601139a)
- ![This is my special beef liver pickle, cooked with its own gallbladder for a unique bitter taste that many Nagas love. I prepare it with dried king chillies, bamboo shoot juice, and dried yam leaves for an earthy flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f38b3ee0-405a-459c-8ca4-21eec6e15e4c)
- ![A full plate of the beef liver and gallbladder pickle. The dark, rich colour comes from the spices and the slow cooking process.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6488bf30-d0f0-4b54-a346-5385bcf9f50e)
- ![A close-up of the beef liver pickle, showing the texture of the liver and the thick, flavourful gravy it's cooked in.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b826e390-5944-4024-abd8-3b5146fe0604)
- ![Two of my favourite dishes cooking. On the left, smoked pork with Aneshi (fermented taro leaves) and bamboo shoot juice. On the right, my spicy beef liver pickle with gallbladder, simmering in mustard oil.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a86650d0-ace6-4486-9b0d-02a1f356fe06)
- ![This is a special pickle made with smoked meat and Aneshi, or fermented taro leaves. It has a very deep, smoky, and slightly sour taste that is very traditional.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/15ef9a17-12e6-4dc1-a1a8-13b3f97d87e4)
- ![A bowl of my Aneshi and smoked meat pickle, ready to be served. I love having this with a simple plate of rice and dal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e2aaf0c2-fa0a-4f2a-8628-bbe94b0e0c69)
- ![You can see the texture of the shredded smoked meat and the dark, fermented taro leaves in this close-up. It's a truly unique Naga flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/63be241b-8883-4312-9f09-1a3cfc248f4f)
- ![For those who like chewy textures, this is beef skin cooked with lots of red chillies and dried Sichuan pepper. The bamboo shoot water gives it a distinct Naga taste.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5af4bfc6-bd6d-4fc9-aab9-fecfdd41bd58)
- [Video: A bowl of pork innards and intestines, cooked the traditional way with bamboo shoot juice and dried rosella leaves. It's a delicacy for those who appreciate deep, authentic Naga flavours.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/304a0f68-6a9a-4b20-85f0-58e7b2f2068d)
- [Video: I also prepare dried pork intestines, which are a delicacy back home. They are cleaned, boiled, and then dried, ready to be cooked into a flavourful curry or stir-fry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fe86dd04-9ccb-4e52-b8b7-7a55d13acc3e)
- ![Packing up fresh orders of my bamboo shoot pickle. I make everything in small batches to ensure it reaches you fresh.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/96d70f90-09f2-40ba-964e-70b5e57a8a6a)

### [Hand-Pounded Chutneys & Fresh Salads](https://mytribe.in/naturallynaga/homemade-naga-pickles-condiments/hand-pounded-chutneys-fresh-salads)

- ![This is Etsu Molu, our traditional red chilli chutney. It's fiery and full of flavour, made by pounding together fresh king chillies, garlic, and other spices. A little bit of this goes a long way to spice up any meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c1d59f91-4809-468c-95d0-79a546268845)
- ![A spoonful of fresh king chilli chutney served with rice. The vibrant red colour and fresh green herbs show how fresh the ingredients are.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dd1c1a13-7a8d-474d-afe8-9384d1076a19)
- ![A fresh batch of my homemade Axone chutney. I make this by pounding fermented soya beans with roasted green chillies, tomato, ginger, and garlic, then finish it with fresh green leaves from my garden. The flavour is strong, pungent, and very traditional.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ad0b1433-64c0-4272-9c14-8eb6bb692ea3)
- ![A close-up of my Aneshi chutney, made with fermented taro leaves, roasted chillies, and tomato. You can see the texture from all the pounded ingredients.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/193825df-87f7-489f-bc34-ed9ff6b31b16)
- ![This is a rare treat, a chutney made from fermented crab. It has a very strong, salty, and pungent flavour, which I balance with fresh green leaves from my garden.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/232f4493-e926-4ebb-940c-3e808170aea5)
- ![Another look at the fermented crab chutney, showing its dark colour and moist texture. It's an acquired taste but a true delicacy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/58d0bc08-c121-4bdf-8cf9-ef0d3d26146e)
- ![Here I've mixed green soya beans with fermented crab to make a chutney. The fresh beans, pungent crab, king chilli, and herbs create a complex and delicious side dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/32e8a446-8b8c-419e-b9a5-85fc8aed36f7)
- ![A simple but delicious green soya chutney. I make this by crushing the beans with roasted green chilli, ginger, garlic, and perilla seeds, which add a lovely aroma and taste.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1eeefbe8-d53d-47eb-97bc-76b5f3a612ae)
- ![This is some leftover green soya chutney from the night before. The flavours get even better after they have had some time to mix together.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ef6b9f84-e240-4905-bf46-e8ad0fb40aef)
- [Video: I also make a healthy green soya salad. It's a mix of blanched green soya beans, fresh tomatoes, onions, and herbs, all packed up and ready to eat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f066216c-fc79-4e51-95f8-17f6d53973b0)
- ![A simple and earthy oyster mushroom chutney. I just boil the mushrooms and then mix them with roasted chillies, tomatoes, salt, and freshly chopped onions and chives.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1a6d84e1-2e26-4f05-af4b-af0c959c89bb)
- ![The oyster mushroom chutney served in a traditional wooden bowl. The simple preparation really lets the flavour of the mushrooms shine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9b064bcc-dfa0-4c71-aec2-846797934ffd)
- ![The fresh purple onions and green chives add a nice crunch and freshness to the soft oyster mushrooms.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cb4114cb-dfb4-49a8-b36f-70a4790dd51d)
- ![This is another version of mushroom chutney I made for my lunch, using button mushrooms. I mashed them with roasted green chillies, tomatoes, spring onion, garlic, and a bit of dried fish for extra flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c42dcd5b-cf21-4ecc-b24b-909742aa2351)
- ![A close-up of the button mushroom chutney. You can see all the different ingredients mashed together.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/41ab584d-ac8b-411e-8667-8d26cc25d971)
- ![The combination of earthy mushrooms, spicy chillies, and pungent dried fish makes this a very satisfying chutney.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d9340d18-aaa3-42fb-bca1-b75bfbdef292)
- ![This is a pennywort salad, a very refreshing and healthy side dish. I mix the fresh leaves with roasted red chillies, tomatoes, garlic, and fermented roasted dried fish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5cd49285-5f29-44bf-98ca-63ad28c6c12b)
- ![The Naga garlic and salt bring all the flavours together in this pennywort salad. It's a perfect balance of fresh, spicy, and savoury.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/08c12450-0371-4825-a955-edfc49f70cbb)
- ![Making a snake bean chutney in my mortar. I've added fresh king chilli, roasted tomatoes, garlic, roasted dried fish, and fresh coriander.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/25e3273d-df1a-4636-ae11-4fb9db51ea6a)
- ![A closer look at the snake bean chutney before it's fully pounded. The fresh ingredients are key to its flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/15e457a7-8963-43e2-a77e-3dffb6ae6962)
- ![The finished snake bean chutney, ready to be eaten. It's crunchy, spicy, and very fresh.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0a176bbe-455f-4bbd-aab4-d8dfcb989cf7)
- ![Pounding a fresh batch of chutney. I've added chopped garlic and chives on top of the pounded chilli and tomato base.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/223619ec-c0ef-4603-a6a2-364070c83277)
- ![A close-up of a freshly pounded fish chutney, with spring onions and perilla seeds mixed in. This is a staple with any Naga fish thali.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e13d3507-2625-4c9b-89d2-602cc05fa1d1)
- ![A simple and refreshing pear chutney. I mix chopped pear with roasted tomatoes, chillies, and herbs for a sweet and spicy side dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/171f0fc8-0310-49c1-8a25-d3a12d0ba30e)
- ![A chutney made with fresh green beans, pounded with tomatoes, chillies, and other Naga spices.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/189ad2dd-09f9-4180-b1e6-7bc1f2e89de0)
- ![This is a simple chutney made from bitter gourd, which we call 'Asangba'. It's mixed with roasted tomatoes and chillies to balance the bitterness.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eab68c14-f46b-4974-bee7-25839a6a5d81)

### [Authentic Naga Ingredients](https://mytribe.in/naturallynaga/homemade-naga-pickles-condiments/authentic-naga-ingredients)

- ![A basket of fresh, tender bamboo shoots. This is one of the most important ingredients in Naga cuisine, and I love using it when it's in season.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9f520c8c-c406-4366-bcf8-5c99082c5884)
- ![This is a simple dish called Zukolak, which is just boiled fresh bamboo shoots with king chillies. It's a great way to enjoy the pure, natural flavour of the bamboo.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/003289c9-12ab-472a-b323-b06bd086673b)
- ![A bowl of sliced fresh bamboo shoots, ready for cooking. The plants in the background are from my own kitchen garden.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6b394e81-8ff6-4467-8f34-e36feb8c3ecf)
- ![Another shot of the fresh bamboo shoots in a wooden bowl. The simplicity of the ingredient is what makes it so special.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c058a5e4-c3f2-4e99-a789-eb7a5d865467)
- [Video: This is how I make my own Axone at home. It's a process of boiling and then fermenting soya beans. I am always learning and trying to make it better each time.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/67b9b4b8-7823-48dd-8cc7-ab5d14a84bb3)
- ![Fermented smoked beef lungs, a very traditional Naga ingredient. It has a strong, smoky flavour and a unique texture, which I love to cook into a rich curry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/efb5ff90-1e51-4d34-bb9e-ade421112934)
- ![This is a block of fermented crab, which I use to make a very pungent and flavourful chutney. It's a special ingredient that adds a unique taste of the region.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f502d992-5e85-45c8-989c-ea7a9105560a)

### [My Naga Kitchen Table](https://mytribe.in/naturallynaga/homemade-naga-pickles-condiments/my-naga-kitchen-table)

- [Video: A simple, satisfying Naga meal from my kitchen. This plate has steamed rice with dried fish and bamboo shoot curry, a simple vegetable fry, fresh cucumber, and a spoonful of my spicy beef liver pickle on the side.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/53c6bcf5-6cab-46d8-988b-3e52dd46eb33)
- ![A typical lunch plate for me. It has rice, dal, boiled squash, a dry vegetable fry, some brinjal chutney, and a generous helping of my shredded chicken pickle.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cb6a5dff-922d-4bab-bddb-f5a51a48cbd4)
- ![Another view of my lunch plate, showing how all the different items come together. A balanced Naga meal always has a mix of boiled, fried, and fresh items.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/883ca541-3942-41d7-be6e-d258e687deff)
- ![Today's lunch was smoked pork with Aneshi, beef liver curry, and a simple dal with rice. The beetroot on the side adds a nice freshness.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cd99f3be-7b9a-4d9f-a0f7-2a4318a746d0)
- ![A full view of my plate, with dal and a whole king chilli on top of the rice, served with my homemade beef liver and smoked pork curries.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5f844cce-d52c-420f-b9af-5b63e413fb4d)
- ![A close-up of the rich beef liver curry and the dark smoked pork with Aneshi. These are the kind of deep flavours I grew up with.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/97623954-aba0-4796-bd0f-586f3d3f68b1)
- ![A comforting meal of fresh pork cooked with bottle gourd, bamboo shoot, and fresh Sichuan and balm leaves. A dollop of dark, spicy chutney completes the plate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/65818eb9-d8e4-4d99-9458-3b67fe31921f)
- ![A delicious plate of food featuring pork cooked with dried bamboo shoot, served with dal and my fiery red chilli chutney, which we call Etsu Molu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9b3460cf-3896-4698-8087-25b0279446ea)
- ![The simple yellow dal and white rice are the perfect base for the flavourful pork and spicy red chilli chutney.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0283305f-9c36-4178-af3d-dbf7ab421169)
- ![A river fish lunch. This plate has a simple fish stew, boiled bamboo shoots, fresh greens, and a spicy chutney. The large green leaves are used to wrap the food and eat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e6cfdf4a-e7e3-4e44-8318-0672f01b3181)
- ![Another angle of the river fish thali, showing the different components. Naga meals are all about variety on one plate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8d5fc19b-8a20-4ec5-9fbe-557a20e483a9)
- ![This is the spicy and tangy fish chutney that I served with the meal. It's made with pounded fish, chillies, and local herbs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d987355e-2dca-45a0-9a83-baab17dd5ddd)
- ![A simple lunch with pumpkin curry, greens from my garden, fish cooked with bamboo shoot, and a roasted chilli and Aneshi chutney.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/091f11a5-276e-46ee-867b-2168e7aefcf2)
- ![The combination of the sweet pumpkin curry, savoury fish, and pungent Aneshi chutney is a classic Naga flavour profile.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a4918b1f-fc64-47a1-90b5-59cb8117f842)
- ![A full view of the fish thali, showing how the different colours and textures make the meal so appealing.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bfb2f620-ba53-4b95-ab7b-56c96453eb01)
- ![I really enjoyed my lunch today. It included a mixed bean and potato stew, boiled greens, scrambled eggs with Axone, and some pickles.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7e0edad5-6188-4d26-a97b-5f61820fce08)
- ![Another look at my satisfying lunch plate. The variety of side dishes is what makes a Naga meal so special and ensures you get a bit of everything.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f3073b66-6ce4-4eec-83a6-ebfb79da1856)
- ![A close-up of my lunch plate, showing a bit of everything. You can see the fermented crab chutney, boiled bamboo shoot, and pork curry with rice.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5a264dfc-74bf-4567-9995-4b372411163f)
- ![My meal of spicy beef skin curry served with a simple potato chutney, dal, and rice. The mashed potato chutney is a great cooling contrast to the spicy beef.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/378f4ccb-9714-4b64-8c9b-4d39353e0640)
- ![Even a simple lunch of tomato rice is better with a side of my homemade beef pickle. I added some chips and curd to complete the meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ef3c3527-61da-4aac-a82e-7ca2e938b4fc)
- ![A plate of vegetable pulao served with a spicy chicken curry and a dollop of red chilli chutney.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f4da8d16-ea36-4702-9975-f4143dd06510)
- ![This is a special dish of fish eggs cooked with lots of green chillies, bamboo shoot, and Sichuan pepper. The poppy seeds give it a unique texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ab315a24-e79d-4cca-af24-ec44697903c4)
- ![A closer look at the cooked fish egg preparation. It's a seasonal delicacy that I love to make when I can find fresh fish roe.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d94c4dc7-5a03-4b94-a579-f8837cfaf1c5)

## Meet your expert

[Naturally Naga](https://mytribe.in/naturallynaga)

### My story

Hi, I’m the cook here at Naturally Naga. Cooking’s just what I do, nothing fancy, just real homestyle Naga food straight from my kitchen in Bangalore. I even use veggies from my own garden sometimes. Getting the right smoked pork or kolar isn’t easy, but I manage. No fireplace? No problem, I’ll figure out a way. It makes my day when folks say my food tastes like home. Every meal I pack comes with that feeling.

### My work

- **Naga Home Food Delivery**: We cook and deliver Naga meals—think smoked pork curry Naga style, beef, fish, and changing menus.
- **Traditional Ingredients**: We use real stuff—bamboo shoot, homemade Axone (fermented soya), etsu molu, king chillies, and more.
- **Proper Homestyle Cooking**: Food’s made fresh, simple, and always with love. No show-off, just pure taste.
- **For Naga Food Lovers in Bangalore**: Miss home or just curious? Our spicy, flavourful dishes bring real Naga flavours right here.

## More services from Naturally Naga

- [Naga Meal Delivery](https://mytribe.in/naturallynaga/naga-meal-delivery) · ₹350-600 per thali (estimate)

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## Book

To book Naturally Naga, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%2C%20I'm%20looking%20for%20Homemade%20Naga%20Pickles%20%26%20Condiments%20by%20Naturally%20Naga.)