This chutney takes me down the timeline of when I would visit my grandparents in Mangalore. Those were much-awaited vacations to get away from books and studies (not exactly… as we had never ever-ending list of holiday homework).
Just before our lunchtime, I could hear a walloping sound in the kitchen, almost like a monster’s footsteps, that is what it sounded like at that age of mine. After a while, I find my grandmother using her kitchen appliance which was a huge stone grinder (heavy mortar & pestle). Then I realize the sound of monster footsteps is actually the ‘making of this chutney’. And the divine aroma which lingered in the kitchen, of fresh coconut, dried red chilies, the tamarind and of course the main hero of the dish ‘dried shrimps’ all of these getting crushed to perfection and getting into a form of a humble and classic chutney which is passed down from generation to generation. My grandmother had the magical powers to create some of the classical dishes which cannot be found in any restaurant.
Dry Shrimps & Coconut Chutney
Ingredients
- 2 cups dry shrimps washed & toasted
- 1 cup finely chopped onion
- 1 tablespoon tamarind pulp washed and seeds removed
- 2 tablespoon red chili powder or according to preference
- 2 cup grated fresh coconut
- ½ teaspoon salt
Instructions
- Wash the dried shrimps thoroughly with water and dry roast on a pan till crisp. (try to roast it with a closed lid on or in an oven as the smell could be unbearable to others)
- Add all the above ingredients and crush till everything comes together in form of crumbs.
- If you are using an electric grinder, then add all the ingredients in the grinding jar and grind using the pulse button just till you get a chutney of crumbs texture.
- Serve this chutney with dal chawal. (lentil curry & steamed rice)
- Or it can be served as a condiment with hot Konji.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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