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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).
Prepare the Dried Fish
Roast Fish and Chillies
Grind the Chutney Base
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).
This kerala recipe takes 25 minutes to prepare and yields 4 servings. At 215.33 calories per serving with 9.89g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Combine and Finish
Serve
Use dried shrimp (chemmeen) instead of anchovies for a different flavor profile. The preparation method remains the same.
For a tangy twist, replace the tamarind paste with a small piece of raw green mango (pacha manga) when in season.
Add 2-3 cloves of garlic along with the shallots during the grinding stage for a pungent, garlicky flavor.
Dried fish is a concentrated source of protein, which is essential for muscle building, tissue repair, and overall body function.
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.
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.
Anchovies are a good source of Omega-3 fatty acids, which are known to support heart health and reduce inflammation.
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.
Yes, in moderation. It's a great source of protein, calcium (from fish bones), and healthy fats from coconut. However, it is high in sodium due to the dried fish, so it should be consumed in small quantities, especially by those monitoring their salt intake.
Small dried anchovies (Nethili or Kozhuva in Malayalam) are traditionally used and work best as they become very crispy. You can also use dried shrimp or small dried sardines.
If your chutney is too salty, you can try to balance it by grinding in a little more freshly grated coconut. This will increase the volume and dilute the saltiness.
Since no water is added, this chutney has a good shelf life. It can be stored in an airtight container in the refrigerator for up to one week.
Freshly grated coconut is highly recommended for the best authentic taste and texture. If using frozen, thaw it completely. Desiccated coconut can be used in a pinch, but you may need to soak it in a tablespoon of warm water for 10 minutes to rehydrate it, which can affect the chutney's shelf life.
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