Shwet's Sizzling Wok

A foodie's delight

Dry Fish Chutney

on February 25, 2016

This one’s an absolute Mangalorean delight !! I was and I am quite addicted to it since childhood, πŸ˜€ I remember one of the friend’s of my dad used to get it for me often coz I like it πŸ™‚ It is best served with Ganji (boiled rice porridge) But I prefer to have it with my good old curd rice πŸ˜€ Comfort meal for me, Oh yes, along with mango pickle of course πŸ˜‰

I had a packet of dried anchovy with me, I normally make curry out of it, following my mom’s recipe, This time I thought I would try the chutney and to my surprise it was bang on !!! So very tasty, πŸ™‚ Guess am gonna end up preparing it often, as I hubby loved it so much πŸ˜‰ So here’s the recipe, Hope you enjoy it too.

Ingredients

  • Dried Anchovy – 100 gmsΒ (or you can use dried shrimps too)
  • Shallots – 6 (sliced)
  • Garlic cloves – 8
  • Curry leaves – About 8-10
  • Kashmiri red chillies – 15
  • Salt as per taste
  • Coconut grated – 1 cup
  • Peppercorns – 1/2 tsp
  • Tamarind – a small gooseberry sized ball
  • Coconut oil – to deep fry

Method

  • Wash the anchovy well to remove the excess salt and pat them dry.
  • Now, deep fry the anchovies for a min until their crisp and drain on an absorbent towel.
  • In another pan, Dry fry all the ingredients one by one separately and set asideΒ (Shallots, garlic, grated coconut, peppercorns, red chillies, curry leaves)
  • Let all the ingredients cool, and then in a food processor grind everything, ie: anchovies and the dry fried ingredients to a coarse paste along with tamarind. Adjust the salt and store in an air tight container. It stays fresh upto a week.
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