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A fiery and tangy Goan condiment made with dried prawns, freshly grated coconut, and aromatic spices. This savory chutney, also known as Sungtache Chutney, adds a punch of flavor to plain rice, kanji, or bread.
Prepare Prawns and Tamarind
Roast Aromatics
Grind the Chutney
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A fiery and tangy Goan condiment made with dried prawns, freshly grated coconut, and aromatic spices. This savory chutney, also known as Sungtache Chutney, adds a punch of flavor to plain rice, kanji, or bread.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 212.56 calories per serving with 14.86g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Finish and Serve
For a vegetarian alternative, replace the dried prawns with 1/2 cup of roasted peanuts or 1/4 cup of toasted sesame seeds.
Add a small 1/2-inch piece of fresh ginger along with the garlic while roasting for a warm, zesty note.
For those who love heat, add 1-2 fresh green chillies to the grinder along with the other ingredients.
Dried prawns are a concentrated source of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
The fresh coconut in this chutney provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be used as a quick source of energy.
Ingredients like turmeric (containing curcumin) and garlic (containing allicin) are known for their natural anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
As a condiment, it adds a significant punch of flavor to simple meals, which can help increase satisfaction and potentially reduce the need for less healthy, high-sodium sauces.
A single serving of Prawn Chutney (approximately 1/4 cup) contains an estimated 160-190 calories, primarily from the coconut, oil, and prawns.
Prawn Chutney can be part of a balanced diet. It's a good source of protein from prawns and healthy fats from coconut. However, it is calorie-dense and contains sodium, so it should be consumed in moderation, especially if you are monitoring your calorie or salt intake.
You can store the chutney in an airtight container in the refrigerator for up to one week. The flavors often deepen and improve after a day.
Freshly grated coconut is highly recommended for the best texture and flavor. If you must use desiccated coconut, soak it in a few tablespoons of warm water for 15-20 minutes to rehydrate it before grinding.
If the mixture is too dry to grind, you can add one teaspoon of water or a little more tamarind water at a time until it reaches a coarse, paste-like consistency. Be very careful not to add too much liquid.
This chutney is incredibly versatile. It's traditionally served with Goan rice gruel (pez or kanji), steamed rice and dal, or as a side with fish curry. It also works well with dosas, idlis, or even as a sandwich spread.