Tomato Chutney from Tripura & Green Chili Chutney from Mizoram

Mosdeng Serma from Tripura: This was one of the simplest tomato chutney recipes I have ever made, with very few ingredients; tomatoes, onions, garlic and chilies. We can taste all of the ingredients in the chutney which are otherwise weighed down by tamarind and the tempering that are usually added in South Indian style chutneys. This chutney can be eaten with rice, roti or even as a sandwich spread.

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Mizoram -- Chhum Han (Steamed Mixed Vegetables)

Blogging Marathon# 39 - Indian States: Day 19
State: Mizoram
Dish: Chhum Han (Steamed Mixed Vegetables)

We are onto the 5th North eastern state that is one of the Seven sister states of the North Eastern India (Assam, Arunachal Pradesh, Manipur, Meghalaya being the other four that I explored already). Mizoram, literally means 'land of hill people'. It is a land of rolling hills, valleys, rivers and lakes. Majority of Mizoram's population consists of several ethnic tribes who are either culturally or linguistically linked. These ethnic groups are collectively known as Mizos.
Cuisine: The cuisie of Mizoram differs from that of most of India, though it shares characteristics to other regions of North East India and North India. Rice is the staple food of Mizoram and the Mizos love to add non-vegetarian ingredients in every dish. Fish, chicken, pork and duck are popular meats among Mizos. Most of the dishes are cooked in mustard oil. Meals tend to be less spicy than in most of India.
Today's Dish: With only limited vegetarian dishes in the Mizoram cuisine, I got really excited when I saw the mention of this steamed/ boiled veggie dish. It is called Chhum han and a little Google search brought me to this boiled fish dish. So I made the veggie dish based on that recipe.

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