Dry Fish Chutney
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Dry Fish Chutney is a spicy, pungent, and intensely flavorful accompaniment popular in coastal Indian states. This recipe features dried prawns or small fish roasted and ground with plenty of red chilies, garlic, and fresh grated coconut. The intense saltiness of the dried seafood is perfectly balanced by the tang of tamarind and the sweetness of caramelized onions. Its taste is bold and rustic, offering a concentrated burst of ocean flavor. This chutney is a mandatory side for simple meals of congee (kanji) or bhakri, adding a professional level of zing to the plate.
Ingredients
Cooking Instructions
Tips & Secrets
- Dry roasting the fish until crisp is the secret to achieving a deep, smoky aroma in the chutney.
- Do not add water while grinding; the moisture from the coconut and tamarind is sufficient.
- Caramelizing the onions separately and mixing them later provides a lovely textural contrast.
- Always wash dried seafood thoroughly as it is traditionally preserved with a lot of salt and sand.
Nutritional Information(Per 50g)
180 kcal
12g
10g
6g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.