Prawn Chutney

1. 1

   Step 1

   • a.Prepare Prawns and Tamarind
   • b.In a small bowl, soak the tamarind in 1/4 cup of warm water for about 15 minutes. Once softened, squeeze it well to extract a thick pulp. Set aside.
   • c.While the tamarind soaks, clean the dried prawns by removing their heads and tails. Rinse them briefly if they seem sandy and pat completely dry.
   • d.Heat a heavy-bottomed pan or skillet over medium-low heat. Add the cleaned prawns and dry roast them for 3-4 minutes, stirring constantly, until they become crisp and release a nutty aroma. Be careful not to burn them.
   • e.Remove the roasted prawns from the pan and set them aside to cool.
2. 2

   Step 2

   • a.Roast Aromatics
   • b.In the same pan, add the coconut oil and heat it over medium heat.
   • c.Add the dried red chillies and garlic cloves. Sauté for 1-2 minutes until the chillies puff up slightly and the garlic becomes fragrant. Do not let them turn dark brown.
   • d.Turn off the heat and let the roasted chillies and garlic cool down completely.
3. 3

   Step 3

   • a.Grind the Chutney
   • b.In a grinder jar or food processor, combine the cooled roasted prawns, roasted red chillies, garlic, fresh grated coconut, turmeric powder, and salt.
   • c.Add the extracted tamarind pulp to the grinder. Discard any remaining fibers or seeds.
   • d.Grind the mixture in short pulses to a coarse, semi-dry paste. Scrape down the sides as needed. Avoid adding any extra water to maintain the traditional texture.
4. 4

   Step 4

   • a.Finish and Serve
   • b.Transfer the ground chutney to a mixing bowl.
   • c.Add the finely chopped raw onion and the optional sugar. Mix everything together thoroughly.
   • d.Let the chutney rest for at least 15-20 minutes before serving. This allows the flavors to meld and the onion to slightly soften.
   • e.Serve as a flavorful accompaniment to steamed rice, rice gruel (kanji/pez), dosa, or as a spread on bread.

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