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A fiery and savory Maharashtrian dry chutney made from tiny dried shrimp, onions, and garlic. This coastal delicacy packs a punch of flavor and is a perfect accompaniment to bhakri or rice.
Prepare the Dried Shrimp
Sauté the Aromatics
Combine Spices and Shrimp
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A fiery and savory Maharashtrian dry chutney made from tiny dried shrimp, onions, and garlic. This coastal delicacy packs a punch of flavor and is a perfect accompaniment to bhakri or rice.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 97.41 calories per serving with 1.48g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Finish and Serve
Add 2-3 tablespoons of grated dry coconut (kopra) and roast it along with the shrimp for a nutty flavor and richer texture.
Replace the lemon juice with 1 teaspoon of tamarind paste for a deeper, tangier flavor profile.
Add 1-2 finely chopped green chilies along with the onions for an extra layer of heat.
After cooking, transfer the mixture to a mortar and pestle and pound it a few times to create a coarse, crushed texture similar to a 'thecha'.
Dried shrimp are a concentrated source of protein, which is vital for muscle building, tissue repair, and overall body function.
Since the tiny shrimp are consumed whole with their shells, they provide a significant amount of calcium, essential for maintaining strong bones and teeth.
This chutney is a low-carb, high-flavor condiment that can make simple meals more satisfying, potentially reducing the need for other high-calorie sauces or sides.
Garlic and onions provide beneficial compounds like allicin and quercetin, which have antioxidant and anti-inflammatory properties.
To clean dried shrimp, spread them on a plate and pick out any visible impurities, tiny stones, or sand. You can also gently winnow them (sift by tossing in a flat plate) to let lighter debris fall away. There is no need to wash them with water as that will make them soggy and difficult to roast.
While this chutney is traditionally made with tiny baby shrimp (jawla/galmbi), you can use medium-sized dried shrimp. If you do, you may want to break them down slightly after roasting for a better texture.
You can store this chutney in an airtight container in the refrigerator for up to one week. The oil and salt act as natural preservatives.
It is best served as a fiery accompaniment to traditional Maharashtrian flatbreads like Jowar Bhakri or Bajra Bhakri. It also pairs wonderfully with simple dal-rice or chapatis.
It can be part of a healthy diet in moderation. It is an excellent source of protein and calcium. However, dried shrimp are high in sodium and cholesterol, so it should be consumed in small quantities, especially by those monitoring their blood pressure or cholesterol levels.
One serving (about 1/4 cup or 55g) of Galmbyachi Chutney contains approximately 110-130 calories, primarily from the shrimp (protein) and oil (fats).