Axone or Akhuni is quite common in the North East and one such is a recipe used by the Naga in Nagala


  • 5-6 fresh green chilies or 2-2 dried king chili ( buy here )
  • 1 big tomato
  • 1″fresh ginger
  • A tablespoon of fresh axone paste ( buy here )
  • Salt to taste

  • Chilies: Roast them over the fireplace or stove. Do not forget to punch holes before roasting them
  • Tomatoes: Roast the tomato by the fireplace or simply roast them on a flat tawa or grill over the stove. Keep turning to make sure it is cooked well from the inside as well. Once done, peel the tomato and keep it aside.
  • Cut the ginger into flat slices so that it can be mashed easily
  • Now, use a mortar and pestle to mash all the ingredients to a fine paste.
  • Start with the chili and salt. Mash the chili to a fine paste.
  • Then add the roasted and peeled tomatoes.
  • Now, add the ginger and mash it.
  • Add the axone paste at the end and mash & blend it well with the rest of the ingredients; make sure they are all mixed evenly with each other.

    Your axone chutney is ready to be served with a hot plate of rice and some smoked Naga pork – with some fresh boiled vegetables on the side. Bon appetite!