Akhuni Chutney | Fermented Soy Beans Chutney | Naga Recipe
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- Most of the Northeastern states of India have one or the other version of fermented soya beans as an indispensable kitchen ingredients in their homes.
Locally available varieties of soya beans are cooked and then are allowed to ferment packed in leaves of a locally available plant Phrynium. The resultant is a strong smelling yet a delicious and healthy ingredient which cooked in several different ways.
Akhuni is a Naga version of the fermented soy beans and in this video I am sharing with you a version of chutney that is made of Akhuni, there are several different ways to make this chutney, and I will be sharing with you some more of these recipes in the future videos.
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It's really hard to believe that this sort of chutney exists in this world! It's damn strong in taste, smell, and very good for digestion and health. It is just pure raw chutney! What a taste!😉
If we have this chutney, we don't need meat 😛 I love, love axone 😊
Thank you loving axone.
Akhuni is wonderful naga product. I had akhuni kheema in my daughter's wedding reception. Everybody loved it. Thanks Sister for this recipie. You look too pretty and humble.
I'm here after watching Axone movie in Netflix.
Bruh
😂😂😂😂😂😂
Same here 😜😜😜
Akhuni is my most favorite tribal food. Thanks..looks tasty..
As you have mentioned, it goes well with naga king chillies/bhoot cholokya. Traditionally, we hardly use any oil but instead we pound axone, roasted tomatoes and chillies with ginger/garlic (organic naga ginger taste better)its not in right order I guess... Although we can always improvised in many ways. I would love to try your recipe too. Thank you
one of my favourite naga chutney... Now I can try it myself ... thanks Nambie For Akhumi chutney.. :)
In our tribe nepali culture Axone is called kinama
And i love this
😋😋😋😋😋😋😋😋
i Love it too... yaay :)
Ohh wow, i have never seen this version before, but there again each area must have their way of preparing and doing it, but i'm sure that aromatic smell is still the same, it's like a love and hate relationship but worth it in the end, btw i do hear your very last comment on the clip hahahahaha, excellent Nambie you are a genius!!
Wow mouth watering, i am missing my naga friend..
we called it keenema, one of my favorite. though it's smelly I wish I could have smell it.
😋😋😋😋😋😋😋😋
Mam you got me salivating here ....🤤
Yum😋😋😋I want to make a lot of it and store , how long can I store this chutney? What can be it's preservative if I want to increase the shelf life ?
in Biate it's called Bemerthu😍love it..why don't you make some Biate dishes too
HELLO I m from state of uttrakhand. We have lot of soyabean as other hilly states of INDIA. But I never saw use of fermented soybean in our culture. I heard alot about this chutney. Can you share the exact procedure to ferment soyabeans. In which plant leafs we have to put them for furmantation and for how long. Hope someone will reply. I love indian sates traditional foods. I also love to cook. Our North East states are TREASURE of YUMMY dishes yet to explore. They have unique traditional styles to prepare.
Hey there, fermented soybean is an acquired taste. I am soon going to make a video on it. Its a very simple process, you just need to cook the bean and pack them up in leaves of phrynium pubinerve plant. In case you dont have them you can also pack them in teak leaves. Let it rest near a fireplace or a warm place for a couple of days.
@@EatYourKappa Thanks for reply. Waiting for uer video. Subscribing uer channel also.
Its very delicious
😋😋😋😋😋😋😋😋
The smell makes me more hungry there's nothing fishy it just smell delicious
Make. Video of how to make best akhuni
Fermented bamboo shoots
And how to make a pork fat oil
I really wanna see and make
Waiting... thanks
are u sure this is the authentic way of preparing this ?...cuz i'v seen this.. prepared in a different way in kohima. they did'nt use oil at all and the akhuni they used was not this dry. they used the akhuni wrapped in some kind of a leaf.
krishna kamal this is ofcourse not the authentic way but this is also one way we make Axone chutney. The most popular way of making chutney's in Nagaland is slightly heat the chillies burn the tomato(the idea of burning chilli n tomato brings different taste n aroma to the chutney) pound them and add Axone and salt to the desired taste.
Hi, new subscriber here 😊enjoyed your recipe and appreciate that you speak English 😂. Can you share your recipe on how to make fermented bamboo shoots please.
Looks tasty ❤❤❤❤
The way you talk they way you smile must be the cutest thing I've seen all day❤
Plz make some perilla with Aney kind of meat...I want to know that how naga people it make...bcz I love to eat an it's delicious
The axone looks so large bt its simple n looks delicious😊😊
Wow..Kinema...
Ofcourse , salt to taste😋😍
Yes ,Im chakhesang
Where can I get akhuni?
Love your recipe
Toe Toe songna changade na'an namaha 👍👍👍👍👍...........
ha ha :)
My mouth is watering I love your video 😘😘😘 .
Is your akhuni is same with tungrungmbai Meghalaya
Hi, i made it today but the soyabean were too bitter i couldn't eat it, and maybe i burnt them a little as you said cook for 10 min so it must be reason it got burnt, as well my home has a horrible smell now, i followed your instructions I'm wondering where i made a mistake please anyone help?
I love Akhuni!
One of my favourite Chutney 😍
Yay mine too!
Moaben
I love it
Thank you for the video of axone
You are welcome.
Wow
in manipur , we just make it as paste with hawaizar (fermented soya bean) , onoin slices, green chilly / oo-morok and serve with salt as per your choice :)
yumm .. please give me more details and I will try and make it at home.
Eat Your Kappa pls make a video of yen kangshoi. Pls Google it or check some videos
Can we use any other oil instead of mustard ?
please make a vedio of how to make akhuni..I mean how can I ferment soyabean. I m an Assamese and I looooove to eat tribal's food except crab and silkworm..I want to try this akhuni chutney so please teach me about how to make the main ingredient..
I actually made the video, but the end result did turn out well. Instead of fermenting my Akhuni developed molds on it. I will try again and post the video. Thank you.
akhuni is naga term..in my hometown we call it hawaijar (Manipuri). You have to soak dry soyabeans overnight..then boil it at pressure cooker in low flame..lots of water will come out but..u need not to worry..it's natural..it has to cooked properly..at my home we used to boil 5kg for minimum of 2-3 hrs..then removed the cooked soyabeans n drain out water..after that we used to put layers of clean clothes,over it fresh leaves of wild fig tree..then put the beans over it..wrap it nicely so that moisture will be trap inside..keep it for 5days..you have to fermented it..it's bit smelly though..but if u used to it's smell..that won't be problem..but beware of neighborhood..they sure will run away😂.. then in 5th day removed the layers...you can directly consumed it n dry on sunlight to preserved for long storage....that's all. It's simple. We used in curry or in chutney.
Looks yummy
best of my food 👍🍴🍅🍋🍉🍑🍒🍓
wow akhuney benge hehe yumm yumm tognk
Thank you.
Very simple n tasty recipe
Thank you :)
Yum yum
😋
Ulala 👌
thnk u 4 sharing.
What is Kappa
Axone one of my fav
yaay :) Mine too.
Waow
:)
siso can we store it for long time??
Under refrigeration it will last a long time
Missing akuni and its stong smell.
Can you please tell me the use of fermented roasted soyabean with king chilli pickle
I will share it with you in the future videos.
Kappa mean??☺
And you look pretty.😊😊
It is correctly spelled as Axone..which simply means smell or flavour..
We call it chamin... 😊 .
Someone share some good recepies of Akhuni.. I have lots of fermented sun dried soybeans they smell exotic and with a hint of coffee smell..
always first to comment :)
Awh :) Yaay .. you never fail to make my day :)
how to make akhuni
Could you please tell me what is Akhuni?
Akhuni is fermented soy beans, it goes by lot of different names and versions in whole of SE Asia.
i need akhoni
Axone is much better with garlic and ginger mixed
Akhuni please 😀
I love akhuni its too good
Me too :)
Is it kinema?
Yes, Kinema is called, Akhuni or Axone in Nagaland and Tungrymbai in Meghalaya.
I love kinema.
I love to watch your tradtional cooking in you tube. Please upload more. Love to visit this part of world. Facinated by tribal cooking.
Axone
Ah hu hu hu
Kinema
We call it pyaak
In which language is it called Pyaak? I am curious.
Its AXONE😁😁..
I have seen both variants of the spelling. People have been using both spelling invariably. Which one is correct?
Spelled - axone but pronounced as - akhoni (nasal on the "kh")
@@EatYourKappa Axone is the correct one. It's a bit difficult for some people to pronounce Axone correctly. So akhuni is a mispronouciation of that difficulty.
It’s axone not akhone.
Watched the movie Axone on Netflix! It was great. Food unites people. I’m a big foodie and started a TH-cam channel recently. Check it out for recipes and experiments of an 18 year old. # Cook with Nikki
Tumar nam tu ki hoi
hey Rahul my name is Nambie
Indians and foreigners hate axoni,i don't understand....why?😑
Lima Imchen What are you talking about? I'm khasi and i don't hate axoni. I (& also all my friends) love it.
Stupid separatist.... I am "Indian" I love Akhuni.
Its the strong smell I guess.
'Indians and foreigners' lol.. I am an Assamese... Me ,my friends and colleagues would die for akhuni😅...
I dont hate, I am from south India.. I has really beautiful smell and its most healthy too.. Many other regions havent smelled or habituated with such taste so they dislike it first..
Hukoti khai sabi tohoti
Very common try something unique
It's AXONE not Akhuni