Loading...
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
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 125.65 calories per serving with 9.6g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
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).
This recipe goes great with these complete meals
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
