Jujube (ber) Chutney with fermented rice is fairly uncommon – almost on the verge of extinction. The red coverings of ripe jujubes, a seasonal fruit, are dried under the sun after taking out the pulpy seeds inside till they are dull dark brown. These coverings are then ground into a fine powder and diluted in bottles of mustard oil. Black pepper and salt is sprinkled into the solution. This solution is then poured over a bowl of mashed potatoes and fermented rice. Sliced green chilies and onions are often added.
This simple yet tasty dish has health benefits as well. It is believed, this dish aids hair and skin cell regeneration
“This simple yet tasty dish has a folklore behind it,” says Angona Hajong, who lives in Guwahati. She elaborates. “Since fermented rice is essentially leftover rice, it also connotes nostalgia of the happy meals of yesterday or yesteryears. Hence in earlier days, many tribal people of Assam used to eat this preparation on the day of Bijoya Dashami, a day when Goddess Durga used to depart to her marital abode after a week of unrestrained dining and festivities in her mother’s home,” says the 80-year-old. There are health benefits as well, it is believed. This dish aids hair and skin cell regeneration.
Popular dishes: Masor Tenga, Khar and Pitha are among the other signature dishes.
