Authentic Naga Meat Pickles & Condiments
Small-batch, hand-pounded meat pickles and spicy condiments made with real King Chilli, Axone, and traditional Naga ingredients.
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.
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.
A fresh batch of my spicy shredded chicken pickle is available. It's a versatile condiment that adds a fiery kick to any dish.
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.
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.
A full plate of the beef liver and gallbladder pickle. The dark, rich colour comes from the spices and the slow cooking process.
A close-up of the beef liver pickle, showing the texture of the liver and the thick, flavourful gravy it's cooked in.
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.
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.
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.
About Meat Pickles & Condiments
I prepare these pickles in small, careful batches to ensure the meat stays perfectly textured, not oily or soggy. Each jar is packed with fresh King Chilli and traditional spices, made exactly how I do it for my own family.
Finding real, home-style Naga flavours in Bangalore can be tough, which is why I make everything in my own kitchen. I don't use big industrial setups or mass-production methods.
My Pickles & Condiments
- Shredded Beef & Chicken Pickles: These are dry-fry style relishes. I cook the meat until it's crisp, then pound and mix it with a paste of King Chilli (Raja Mircha), garlic, ginger, and mustard oil. The result is a moist, flavourful condiment with a nice chew, not something floating in oil.
- Spicy Beef Liver Pickle: A niche favourite. I cook the liver with its gallbladder, dried King Chillies, bamboo shoot juice, and dried yam leaves. It has a distinctive bitter, earthy flavour that is deeply traditional.
- Fresh Chutneys: My Axone and Aneshi chutneys are hand-pounded in a wooden mortar. This keeps the texture chunky and the flavours intense. Because they are fresh, these have a shorter shelf life than the meat pickles and are best enjoyed within a few days.
The Ingredients Matter
I source and use traditional elements that define our food culture. From fermented bamboo shoot juice to homemade Axone (fermented soybean) and dried rosella leaves, these are not just ingredients; they are the heart of the dish. I clean and prepare everything myself to remove any grit or sand, especially with traditional items like pork intestines. If you are craving a taste of home or just curious to try real Naga food, my kitchen is open.
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