Monday, June 29, 2020

Mangalorean Dry Shrimp Chutney (Yetti chutney)

Mangalorean Dry Shrimp Chutney
Dried shrimp are shrimp that have been sun-dried and are used in many coastal areas in India. It is also used in Asian cuisines, imparting a unique umami taste even with the usage of just a handful of dried shrimp. The flavors of this ingredient are released when allowed to simmer in curries. Here is a staple chutney made in most Mangalorean homes and traditionally eaten eaten with rice kanji.
  • Dried shrimp: 50 gm
  • Grated coconut: 1 cup
  • Dry red chilies: 5-6 nos(or as per spice tolerance)
  • Cumin seeds/ jeera: 1/2 tsp
  • Turmeric powder: 1/4 tsp
  • Tamarind paste: 1/2 -1 tsp
  • Onion: 1 small or half medium( finely diced)
  • Salt: add at the end to taste as the dried shrimp already has a lot of salt.
  • Oil: 1-2 tsp
  1. Wash the shrimp carefully and squeeze it dry(this removes any sand/dirt and also extra salt).
  2. Spread it on a paper towel to dry.
  3. In the meanwhile dry roast the coconut in a tawa till it gives a nice aroma and then keep aside.
  4. In the same tawa, dry roast the dried prawns for a couple of minutes on a tawa on a slow flame until it is dry.
  5. Dry grind the red chilies, cumin. Add the roasted coconut, roasted prawn, turmeric, tamarind paste and grind it coarsely( not more than 4-5 seconds to prevent it from becoming a paste). Remove the chutney in a bowl. Taste for salt and add accordingly if needed.
  6. Heat the oil in another pan and fry the diced onions till golden brown. Add them to the shrimp chutney and mix well.
  7. Serve as a side to with rice(traditionally red parboiled rice) and curry.
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