Dry Fish Chutney
A fiery and savory condiment from Kerala, made with roasted dried fish, freshly grated coconut, and shallots. This coarse chutney is the perfect punchy side for rice and kanji (rice gruel).
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Dried Fish
- b.Clean the dried anchovies by removing the heads and any visible guts. Rinse them under running water.
- c.Soak the cleaned fish in a bowl of warm water for 10-15 minutes. This step is crucial for reducing excess salt.
- d.Drain the water completely and pat the fish thoroughly dry with paper towels. Ensuring they are dry is key to making them crispy.
- 2
Step 2
- a.Roast Fish and Chillies
- b.Heat the coconut oil in a small pan or kadai over medium-low heat.
- c.Add the dried anchovies and fry for 4-5 minutes, stirring frequently, until they turn golden brown and become very crispy. You'll notice a fragrant aroma.
- d.Using a slotted spoon, remove the crispy fish from the pan and set aside on a plate.
- e.In the same oil, add the dried red chillies and roast for 30-60 seconds until they puff up slightly and darken in color. Be careful not to burn them. Remove and set aside with the fish.
- 3
Step 3
- a.Grind the Chutney Base
- b.In a small mixer grinder jar or a traditional mortar and pestle, combine the grated coconut, peeled shallots, roasted red chillies, chopped ginger, tamarind paste, and salt.
- c.Pulse the mixture 3-4 times in short bursts. The goal is a coarse, crumbly texture, not a fine paste. Do not add any water.
- 4
Step 4
- a.Combine and Finish
- b.Add the crispy fried anchovies and fresh curry leaves to the mixer jar with the ground coconut mixture.
- c.Pulse just once or twice more. This is just to break the fish into smaller pieces and incorporate it into the chutney while retaining a coarse, uneven texture.
- 5
Step 5
- a.Serve
- b.Transfer the Unakka Meen Chammanthi (Dry Fish Chutney) to a serving bowl.
- c.Serve immediately as a flavorful side dish with hot steamed rice, kanji (rice gruel), or boiled tapioca (kappa).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic texture, use a traditional stone mortar and pestle (ammikallu).
- 2Do not add any water while grinding. The moisture from the coconut and shallots is sufficient and ensures a longer shelf life.
- 3Always taste the chutney before adding the full amount of salt, as the saltiness of dried fish can vary greatly.
- 4Ensure the fish is completely dry before frying to achieve maximum crispiness.
- 5Using freshly grated coconut provides the best flavor and texture compared to frozen or desiccated varieties.
- 6Store leftovers in an airtight container in the refrigerator for up to a week.
Adapt it for your goals.
Ingredient Swap
Use dried shrimp (chemmeen) instead of anchovies for a different flavor profile. The preparation method remains the same.
Flavor TwistFlavor Twist
For a tangy twist, replace the tamarind paste with a small piece of raw green mango (pacha manga) when in season.
Aromatic AdditionAromatic Addition
Add 2-3 cloves of garlic along with the shallots during the grinding stage for a pungent, garlicky flavor.
Why this is on our healthy list.
Rich in Protein
Dried fish is a concentrated source of protein, which is essential for muscle building, tissue repair, and overall body function.
Excellent Source of Calcium
Small fish like anchovies are eaten whole with their bones, making this chutney a fantastic natural source of calcium, vital for strong bones and teeth.
Contains Healthy Fats
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy.
Provides Omega-3 Fatty Acids
Anchovies are a good source of Omega-3 fatty acids, which are known to support heart health and reduce inflammation.
Frequently asked questions
A single serving of Dry Fish Chutney (about 1/4 cup or 55g) contains approximately 120-150 calories, primarily from the coconut oil, coconut, and protein-rich fish.