Shidol Chutney is one of the most culturally rich and flavour-packed traditional foods from Northeast India. Loved across Tripura, Assam, Manipur, and Meghalaya, Shidol Chutney brings together fermented fish, regional spices, and local culinary heritage. In this guide, we explore what Shidol Chutney really is, how it's made, why it's special, and why brands like Bhaab are bringing this iconic flavour to Indian homes.

Shidol Chutney is a fermented fish-based chutney made primarily from Shidol, a traditional preserved fish prepared from freshwater fish (usually Puti fish). The fish is salt-fermented in bamboo containers for months, developing a strong aroma, deep umami flavour, and probiotic richness. Once fermented, the fish is slow-cooked with spices like:

• Green chillies
• Onions
• Garlic
• Mustard oil
• Salt
• Local herbs

• It is a comfort food passed down through generations
• It is served during festivals and family gatherings
• It connects people with their roots and heritage
• It represents the art of traditional fermentation

1. Selection of Fresh Fish Small freshwater fish are cleaned and sun-dried. 

2. Fermentation in Bamboo Containers Fish is tightly packed in bamboo tubes or earthen pots, sealed with banana leaves and kept in a warm area.

​ 3. Natural Fermentation for Months Over 3–6 months, the fish develops its signature aroma and flavour. 

4. Chutney Preparation Later it is cooked with chillies, herbs, and mustard oil to create the final Shidol Chutney. This long fermentation process is what makes Shidol so unique and aromatic.

Shidol Chutney has a bold and unforgettable flavour:

• Strong aroma (because of natural fermentation)
• Smoky, earthy, deep umami
• Spicy and tangy
• Rich and oily texture (from mustard oil)

✔ Rich in Probiotics Supports gut health and digestion. 

✔ High in Protein & Omega-3 A nutritious food for everyday meals. 

✔ Boosts Appetite Its strong aroma stimulates digestion. 

✔ Natural, Preservative-Free Fermented Food A clean traditional food free from chemicals.

​Why Bhaab’s Shidol Chutney Is Special At Bhaab, we ensure:

• Authentic North-Eastern recipe
• Clean and hygienic preparation
• Rich flavours like homemade chutney
• No preservatives
• Premium bamboo-fermented Shidol
• Easy-to-use glass jars

1. Is Shidol Chutney spicy? Yes, it naturally has a spicy kick due to green chillies. 

2. Is it safe for everyone to eat? Absolutely! It’s a naturally fermented, protein-rich food.

​ 3. Does Shidol smell strong? Yes — its aroma is strong, but the flavour is unmatched.

​ 4. How long does it stay fresh? Unopened: 6–12 months.
After opening: Refrigerate and consume within 20–30 days. 

5. Can vegetarians eat Shidol? No, as it is made from fermented fish.​