Dry Fish Chutney

Dry Fish Chutney

Published February 14, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 20 min

Prep Time: 10 min | Cook Time: 10 min

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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.

Nutrition Facts
Serving size: 1/2 cup
Calories per serving: 51
Total Fat 0.6g 1%
Sodium 259mg 11%

Ingredients

  • 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:

  1. 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.
  2. 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
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