Bom Choonth
A tangy, lightly sweet dried shrimp chutney from Goa, pounded with coconut, chilies, and tamarind. It is bold, salty, and punchy in small spoonfuls, making it perfect alongside rice or a simple village-style meal.
For 8 servings
- prep · ~10 min
Soak the dried shrimp and tamarind.
1.Wash the dried shrimp well to remove grit.2.Soak the dried shrimp in warm water for 10 minutes, then drain well.3.Soak the tamarind in a little warm water until soft. - saute · ~3 min
Warm the shrimp and chilies.
1.Heat coconut oil in a small pan over low heat.2.Add the dry red chilies and stir for 20 to 30 seconds.3.Add the drained dried shrimp and cook for 2 to 3 minutes until aromatic.TIPKeep the heat low so the chilies do not burn and turn bitter. - mix · ~2 min
Grind the chutney.
1.Add the sautéed shrimp and chilies to a grinder jar.2.Add grated coconut, softened tamarind, jaggery, onion, salt, and water.3.Pulse to a coarse, semi-dry chutney rather than a very smooth paste.TIPBom Choonth tastes best with a little texture, so do not over-grind it. - serve
Serve Bom Choonth in small spoonfuls alongside rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked dried shrimp very well before sautéing so the chutney stays punchy, not watery.
- 2Toast the red chilies only until fragrant; if they darken too much, the chutney turns bitter.
- 3Pulse in short bursts and stop while the mixture is still coarse and semi-dry, not creamy.
- 4Taste for salt only after grinding, because dried shrimp already bring plenty of salinity.
- 5If the chutney feels too sharp, add a few extra scrapings of coconut rather than more water.
- 6Serve in small spoonfuls with plain rice or congee-style meals; its flavor is meant to be intense.
- 7For short storage, refrigerate in a clean jar and bring to room temperature before serving for fuller flavor.
Adapt it for your goals.
Spicier
Add 1-2 extra dry red chilies for a fiercer, more traditional heat that stands up especially well to plain rice.
sweeter tangierSweeter-tangier
Increase jaggery slightly and add a little more tamarind if you like a sharper sweet-sour contrast in the chutney.
rustic hand poundedRustic-hand-pounded
Use a mortar and pestle instead of a grinder for a more textured, old-style bom choonth with better separation of flavors.
less onionLess-onion
Reduce the onion for a drier, more shrimp-forward chutney that keeps its intense savory profile.
Why this is on our healthy list.
Seafood Protein Boost
Dried shrimp adds concentrated protein and savory depth, making even a small serving satisfying alongside a simple meal.
Coconut-Based Energy
Fresh coconut contributes richness, fiber, and natural fats that help round out the strong shrimp and chili flavors.
Tamarind and Chili Brightness
Tamarind and red chilies add bold acidity and heat, which can make a plain rice meal feel more lively and appetizing.
Frequently asked questions
It is better not to skip soaking. A brief soak softens the shrimp, helps remove grit, and gives a cleaner final texture.
