Name: Beef Liver & Galangal Leaves Chutney recipe by Christina Panmei at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 gms - Precooked Beef Liver; 12 ( or more) - Green Chillies roasted over medium flame; 4-5 - Medium sized Khotam (Ngari/Fermented Dried Fish); 5-6 - Garlic Pods; Salt to taste; 2-3 - Stalks of Galangal Leaves; Onion rings for garnish

Ingredients Serving: 4

150 gms - Precooked Beef Liver
12 ( or more) - Green Chillies roasted over medium flame
4-5 - Medium sized Khotam (Ngari/Fermented Dried Fish)
5-6 - Garlic Pods
Salt to taste
2-3 - Stalks of Galangal Leaves
Onion rings for garnish

Instructions

Pressure cook the beef liver for 5 - 10 minutes till it's cooked and soft. After it is cooled, chop it up into small pieces and keep aside.
Roast the Chillies and Ngaris over medium heat. Peel off the transparent skin off the chillies, and add the chillies, ngaris, salt, and garlic pods into a wooden mortal and pistal, pound it up till it is nicely mashed.
Once the green chillies chutney is done, add the chopped beef liver and the galangal leaves into the chutney and mix until well combined.
Garnish with onion ringlets

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