Dry Fish Chutney
Published February 14, 2013 | Written by The Healthline Editorial Team
Serving different chutneys with Idlis and Dosa is often a culinary challenge. Take on the challenge by serving this funky dry fish chutney. Dry fish chutney is quite easy to prepare and receives a warm welcome each time it is served.
|Serving size:||1/2 cup|
|Calories per serving:||51|
|Total Fat 0.6g||1%|
- 10 ounces dry shrimps; cleaned, washed and dried by pressing with a dry and clean towel.
- 1/2 teaspoon of salt
- 1 teaspoon red chili powder
- 1 teaspoon of vegetable oil
Step by Step:
- Take a frying pan and heat it. Add the dry shrimps and sauté for 3-5 minutes. Keep stirring to prevent burning. When the prawns are reddish brown, add the oil and now sauté for 2 minutes. Add the chili powder and salt; keep stirring for 2 minutes.
- Allow to cool for 1 minute and then transfer to a grinder. Grind all the ingredients into a dry powder. Serve with hot Idlis or Dosas. This dry fish chutney can be preserved in the fridge for 15 - 20 days. Preparing large amounts of chutney powder and storing it until further use can save time and effort