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Hand-Pounded Naga Chutneys and Fresh Salads

byNaturally NagaDelivered across BengaluruStarts from₹130 per 250ml containerView full gallery

I make these traditional chutneys using a wooden mortar and pestle to keep the textures perfect. From the fiery kick of Etsu Molu to the pungent depth of Axone, these bring the real, honest taste of Nagaland to your table.

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.

A spoonful of fresh king chilli chutney served with rice. The vibrant red colour and fresh green herbs show how fresh the ingredients are.

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.

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.

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.

Another look at the fermented crab chutney, showing its dark colour and moist texture. It's an acquired taste but a true delicacy.

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.

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.

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.

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.

About Hand-Pounded Chutneys & Fresh Salads

The difference is in the pounding, not the blending. I use a heavy wooden mortar to crush my ingredients, which keeps them chunky and releases the oils properly, especially for my fermented Axone and Aneshi chutneys. Because I make these fresh to order in small batches without any preservatives, it is best to enjoy them within 2 to 3 days to get that true, pungent kick just like back home.

Freshly made in my home kitchen. — Approved by the tribe
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Naturally Naga

Delivered across BengaluruStarts from ₹130 per 250ml container

I started Naturally Naga because I missed the real food from back home. Everything you see here comes straight from my kitchen in Bangalore, using fresh ingredients like king chilli and fermented soya beans, just like my mother taught me.

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