Dry Fish Chutney

Serves 4

30 mins

120 Kcal

Dry fish chutney is a unique, flavourful accompaniment found very commonly in coastal regions of India. The fish chutney is traditionally prepared with dried fish; it gives the intense umami of the fish a tanginess from tamarind, spiciness from chillies, and aromatic spices, and will make any meal all the more flavourful if served with rice, flatbreads, or even fried snacks. Dry Fish Chutney begins with dried small fish such as anchovies or mackerel that are cleaned and fried until crisp. Then, they are pounded into a coarse paste with ingredients like tamarind, green chillies, garlic, and ginger. The chutney is seasoned further using spices, including mustard seeds, cumin, and turmeric, to add more intensity. Depending on the variation of dry fish chutney recipe, some would be added with coconut or jaggery, providing sweetness and richness. This chutney is both flavour-packed and nutritious because dried fish carries high protein and omega-3 fatty acids. Dry fish chutney is to be served as a side; it does much as a side in bolding up the mild rice or the crunch from the fried items. The dry fish chutney recipe is flexible; you can easily substitute spices according to your preference or the sweetness you are comfortable with. Overall, dry fish chutney goes perfectly with a traditional meal and can also be served as a dipping sauce.

Ingredients required for Dry Fish Chutney

100 gms dry fish
1 cup grated coconut
3-4 red chillies
Tamarind
1/4 tsp cumin seeds
1/4 tsp turmeric
1 onion
Salt

Cooking steps for Dry Fish Chutney

1
Dry Fish Chutney, or "Nungel Meen Chutney," is a bold, flavorful condiment that's unapologetically packed with umami goodness.
2
Think dried fish, toasted spices, creamy coconut, and tangy tamarind all mingling together in perfect harmony.
3
Start with 100 grams of dried fish—rinse it thoroughly to tame the saltiness, then break it into small pieces for easy cooking.
4
Roast 3-4 red chilies in a dry pan until they're fragrant and darkened, adding ¼ tablespoon each of cumin seeds and turmeric to the mix.
5
The warm, earthy notes of cumin and turmeric pair beautifully with the intense, salty kick of the fish.
6
Now, toss in 1 cup of grated coconut and toast it all together until the mixture smells like a tropical dream.
7
Add a marble-sized ball of tamarind for that essential tangy punch—if it's too firm, soak it in warm water first.
8
Saut one finely chopped onion in a bit of oil until it's soft and golden, then combine everything in a blender.
9
Add the roasted coconut-spice mix, tamarind, and saut ed onion to the blender and grind it into a thick paste, adding water as needed.
10
Meanwhile, fry the dried fish until it's crispy, then blend it into the chutney for that iconic smoky-salty flavor.
11
Adjust the salt (careful, the fish is salty enough!), and you're good to go.
12
For an extra kick, add a small piece of ginger or a sprinkle of garam masala.
13
Serve this chutney with rice, dosa, or chapati, and prepare for a flavor explosion in every bite.
14
It's spicy, tangy, creamy, and absolutely addictive—a must-try for adventurous foodies.
15
Store any leftovers in the fridge, and enjoy it as a bold side dish anytime you crave something unique and flavorful.

Shop Ingredients

Salt

106

105

107

Grated Coconut (1 cup)

Red Chillies (3-4)

217

199

Onion (1)

Cumin Seeds (1/4 Tsp)

244

116

170

209

Tamarind

162

115

104

568

229

290

FAQs

What is Dry Fish Chutney, and how is it prepared?

Dry Fish Chutney is a savoury, sour condiment prepared by mixing the dried fish with some spices, herbs, and, at times, tamarind or lemon, and then it's saut ed or roasted so that the flavour of the dried fish is intensified. Then, they are ground with some ingredients, such as garlic, ginger, green chillies, onions, and mustard seeds, to give a rich and spicy chutney. This dish is more common in the coastal regions and is often served with rice, dal, or as a side of flatbreads.

How long can Dry Fish Chutney be stored?

Dry Fish Chutney is also good to keep refrigerated in an airtight container for a few days, even up to a week. To preserve it, the drying process of the fish and the spices can be considered a natural preservative. Refrigerating or freezing it in small portions will be acceptable for more extended storage. If you are storing it for a few more days, ensure that it is left in a cool, dry place so that no moisture enters the container so that it doesn't get spoilt.

What kind of dry fish can be used for dry fish chutney?

Anchovies, mackerel, or dried shrimp work best due to their strong flavor and easy availability. Ensure the fish is fresh-smelling and properly dried.