Morok Angangba Metpa

Name: Morok Angangba Metpa
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Manipuri
Ingredients: 10 - Red Chili; 3-4 pieces - Ngari; 2-3 leaves - Coriander leaves; 1/2 mid size, sliced - Onion

A fiery Manipuri chutney made with roasted chilies, fermented fish (Ngari), and salt. A staple side dish in Manipur, this bold condiment adds heat and authentic flavor to rice and curries.

Image: Kishorchand Shougrakpam @Chakhum facebook

Side Dish

Non-Vegetarian

Chili

Meetei

Sauces

Manipuri

Spicy

Morok Angangba Metpa

Thursday, August 15, 2024 12:15:35 AM GMT By : Lukthel /

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A fiery Manipuri chutney made with roasted chilies, fermented fish (Ngari), and salt. A staple side dish in Manipur, this bold condiment adds heat and authentic flavor to rice and curries.

4 Ingredients
10 Mins
4 People

Morok Metpa – Fiery Manipuri ChutneyMorok Metpa is a traditional spicy chutney from Manipur, prepared by grinding roasted green or red chilies and blending them with fermented fish (Ngari) and salt. This fiery condiment is a staple in Manipuri households, often served with rice and curries to add intense heat and bold flavors.
Known for its warming kick during the rainy season, Morok Metpa reflects the region’s love for spicy, tangy condiments that elevate everyday meals. Its simplicity — chilies, Ngari, and salt — hides a depth of flavor that makes it one of the most beloved accompaniments in Northeast Indian cuisine.

Morok Angangba Metpa

Preparation Time
5 minutes

Cook Time
5 minutes

Total Time
10 minutes

Servings
4 servings

Ingredients
4 ingredients

Directions
4 steps

Ingredients

Primary

	10 - Red Chili Dry
	3-4 pieces - Ngari
	2-3 leaves - Coriander leaves
	1/2 mid size, sliced - Onion

Directions

1
Steam or roast the ngari (fermented fish) on a pan.
2
Take out the ngari to a bowl. Fry the red chilli for a few seconds and don't let them burn or soak for 2-3 minutes in hot water, but the taste will be different.
3
Put the chilli into the bowl and add a pinch of salt for the taste. Mash altogether thoroughly. Add little water if you prefer as a sauce or dry as you like.
4
Garnish with sliced onions and coriander leaves.