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Pehak
Apatani fermented soybean and chilli chutney from Ziro
Pehak is the Apatani chutney of the Ziro valley in Arunachal Pradesh: fermented soybean pounded with roasted chillies, ginger and salt into a thick, pungent paste. It goes with nearly every meal, a little at a time, with rice, boiled vegetables or millet. It is savoury, salty and very hot, and it keeps for weeks. Chef's tip: dry-roast the fermented soybean briefly before pounding; it mellows the sharp smell and brings out a toasty depth. Natto or Naga axone work if you can't get local soybean.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 3 ½ oz fermented soybean (or natto)
- 1 ⅛ in gingerpeeled
- ½ tsp salt
- 2 tbsp warm waterif needed
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Method
0/5 doneStep 1: Toast 8 dried red chillies in a dry pan over a medium heat for 1–2 minutes until dark red and smoky, not black. Tip out.
2 minStep 2: In the same pan, dry-fry 3 ½ oz fermented soybean (or natto) for 4–5 minutes, stirring, until it browns lightly and smells nutty.
5 minStep 3: Pound 8 dried red chillies with ½ tsp salt to flakes, then add 1 ⅛ in ginger and 3 garlic cloves and pound to a paste.
Step 4: Add the soybean and pound to a thick, coarse paste, adding 2 tbsp warm water only if needed. Common mistake: adding too much water, which makes pehak spoil quickly; it should be a stiff paste.
Step 5: Pack into a clean jar. It keeps 2–3 weeks in the fridge. Serve a teaspoon with rice.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 4 g
- Carbs
- 4 g
- Fat
- 3 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pehak take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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