Why should this chutney stay coarse and not smooth?

A coarse grind gives better texture and keeps each ingredient distinct, especially the crisp fish and fresh coconut.

How do I know the dried fish is fried enough?

It should smell deeply savory and feel crisp, not leathery. Avoid very dark edges, which can make it taste bitter.

Do I need to add salt at all?

Often not. Dried fish is usually already salty, so always taste the ground chutney before adding even a pinch.

How long does dry fish chutney keep?

It is best eaten the same day, but it can be refrigerated in an airtight container for a short time if kept fairly dry.

What can I serve with dry fish chutney?

It goes especially well with hot rice, bhakri, simple dal, or a plain meal that needs a punchy, savory side.

Home / Recipes / goan / Dry Fish Chutney

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Dry Fish Chutney

RATING

4.2/5(28)

TASTE SCORE

8/10

A punchy coastal-style chutney made with dried fish, coconut, chilies, and tamarind. It is smoky, salty, and deeply savory, with a coarse texture that tastes especially good with rice, bhakri, or simple dal.

PREP

15m

COOK

12m

SERVES

1 TBSP

95 cal

SERVINGS

INGREDIENTS

For 8 servings

100 gdried fish · cleaned, bones removed if large, broken into small pieces¾ cupcoconut · fresh, grated1 pcsonion · small, finely chopped4 pcsgarlic · cloves4 pcsdry red chili · stems removed1 tbsptamarind · seedless1 tbspoil2 tbspcoriander leaves · chopped1 pinchsalt · use only if needed, as dried fish is already salty

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein9g · 38%

Carbs5g · 21%

Fat5g · 47%

Fiber1g

Sugar2g

Saturated fat3g

Cholesterol19mg

Sodium903mg

Potassium272mg

Phosphorus299mg

How we calculate →

METHOD · 4 STEPS

prep · ~5 min
Prepare the dried fish.
1.Check the dried fish for hard bones and remove them if needed.
2.Wipe it clean with a dry cloth or quickly rinse and pat very dry.
3.Break or cut the fish into small pieces so it fries evenly.
TIPKeep the fish as dry as possible before frying so it turns crisp instead of steaming.
fry · ~6 min
Fry the fish and chilies.
1.Heat oil in a small pan over medium heat.
2.Add the dried fish and fry until crisp and aromatic, stirring often.
3.Add the dry red chili and fry for a few seconds until it darkens slightly.
4.Take the pan off the heat and cool the mixture a little.
TIPUse medium heat so the fish crisps gently without turning bitter.
mix · ~3 min
Grind the chutney.
1.Add the fried fish, fried chilies, coconut, onion, garlic, tamarind, and coriander leaves to a grinder jar.
2.Pulse to a coarse chutney rather than a smooth paste.
3.Taste and add the pinch of salt only if needed.
4.Pulse once more to mix.
serve
Serve the dry fish chutney.
Transfer to a bowl and serve in small portions with hot rice, bhakri, or as a bold side with a simple meal.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
If you rinse the dried fish, pat it completely dry before frying so it crisps instead of softening in the pan.
2
Fry the fish in a well-ventilated kitchen; proper crisping removes raw dried-fish notes and gives the chutney a cleaner taste.
3
Add the red chilies only at the end of frying so they toast without burning and turning bitter.
4
Pulse in short bursts and scrape the jar often; this keeps the chutney coarse rather than turning the coconut into a paste.
5
Taste before adding any salt, because different dried fish can vary a lot in saltiness.
6
For a longer fridge life, use very fresh coconut and keep the chutney fairly dry, not wet or spreadable.

RECIPE VARIATIONS