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Dry Fish Chutney - 100 g (Non-veg)

A good Naga chutney is defined by the quality of the fermented fish. Anung Phom assures the best quality dry fish from Nagaland blended with various spices to give it a sweet and spicy taste that will leave you finger licking. Made in Nagaland.

Weight: 100 g

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Rs. 171
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SKU: 02033201252
Weight: 100 g

A Naga tribal meal is definitely peculiar but the beauty of their food lies in its simplicity and freshness. Meat and fish are part of Naga Cuisine which is smoked, dried or fermented. Each tribe has their own way of cooking. Each tribal community may differ in their way of cooking, as is expected, but one thing that link together is the chutney. Naga tribes have chutney with every meal that they partake. Most time the chutney makes up for the absence of any side dishes. A great chutney is one that has perfect balance of four basic ingredients, chilies, fermented dried fish, garlic and salt.

Anung Phom, a young 37 year old entrepreneur from Longleng district of Nagaland always had a keen interest in cooking from a very young age. Now she has turned this interest into a means of her livelihood. She prepares the best of indigenous food like Naga chutneys and pickles, and is one of the most popular suppliers among the Naga people. As of now the business is in small scale and home run; however she hopes to grow her brand into a larger business in the future.

Ingredients: Dry fish, red chili, oil, ginger, garlic and black pepper. 

A Naga tribal meal is definitely peculiar but the beauty of their food lies in its simplicity and freshness. Meat and fish are part of Naga Cuisine which is smoked, dried or fermented. Each tribe has their own way of cooking. Each tribal community may differ in their way of cooking, as is expected, but one thing that link together is the chutney. Naga tribes have chutney with every meal that they partake. Most time the chutney makes up for the absence of any side dishes. A great chutney is one that has perfect balance of four basic ingredients, chilies, fermented dried fish, garlic and salt.

Anung Phom, a young 37 year old entrepreneur from Longleng district of Nagaland always had a keen interest in cooking from a very young age. Now she has turned this interest into a means of her livelihood. She prepares the best of indigenous food like Naga chutneys and pickles, and is one of the most popular suppliers among the Naga people. As of now the business is in small scale and home run; however she hopes to grow her brand into a larger business in the future.

Ingredients: Dry fish, red chili, oil, ginger, garlic and black pepper. 

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Weight 100 g
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