Zawngtra le Purunzung Sathu Hmarchadeng

Stink Beans, Zawngtra, Spring Onion Roots, Purunzung, Dried Red Chilli, Hmarcha, Hmarchadeng, Sathu Hmarchadeng, Sathu, Fermented Pork, Baking Soda, Bowl of Water, Mortar and Pastel, Warm Water, Side Strings

A step-by-step method to prepare a mouth-watering Stink Beans and Spring Onion Roots hot chutney with fermented pork!


  1. Stink Beans
  2. Spring Onion Roots
  3. Dried Red Chilli
  4. Fermented Pork
  5. Baking Soda
  6. Salt
  7. Water


  1. To clean the Spring Onion Roots, cut off the roots.
  2. Put it in a bowl of water, and roll it between the flats of the hands.
  3. When its clean, and the water clear, cut the roots with a scissor – about half inches in length.
  4. Put it aside in a bowl.
  5. Roast Dried Red Chilli over fire.
  6. Putting it in a Mortar and Pastel, pound it to flakes.
  7. Add a tablespoon of Fermented Pork.
  8. Add one-third tablespoon Baking Soda.
  9. Mix it well for a minute.
  10. Add a little amount of warm water.
  11. Mix it well until it foamed properly.
  12. Add it to the bowl of Spring Onion Roots.
  13. Peel the outer covering of the whole Stink Beans with its peeler.
  14. With a knife, cut the side strings.
  15. Cut the Stink Beans into half-inch.
  16. Boil water and put the cut Stink Beans.
  17. Stirring, boil it for about two-minute or to your preference (but don’t over boil as an overcooked Stink Beans is not preferred!).
  18. Take it out and add it to the bowl of Spring Onion Roots.
  19. Add Salt.
  20. Mix it well.


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