Sukhua Chutney
A fiery and pungent chutney from Odisha made with roasted dried fish, garlic, and green chilies. This traditional side dish packs a powerful umami punch and is a classic accompaniment to Pakhala (fermented rice).
For 4 servings
4 steps. 5 minutes total.
- 1
Step 1
- a.Roast the Dried Fish
- b.First, clean the dried anchovies if necessary. If they are very salty, you can give them a very quick rinse and pat them completely dry with a paper towel.
- c.Heat a heavy-bottomed pan or tawa over low-medium heat. Add the dried fish and dry roast them, stirring continuously for 3-4 minutes.
- d.Continue roasting until they become fragrant, crispy, and turn a light golden brown. Be careful not to burn them, as this will make the chutney bitter.
- e.Once roasted, remove them from the pan and set aside to cool completely.
- 2
Step 2
- a.Prepare the Chutney Base
- b.Traditionally, a 'sila pua' (stone mortar and pestle) is used. If using one, add the peeled garlic cloves, green chilies, and the cooled roasted fish.
- c.Pound the ingredients into a coarse mixture. The texture should not be a fine paste.
- d.Alternatively, use a small grinder jar. Add the garlic, chilies, and roasted fish and pulse a few times to get a coarse, crumbly texture. Do not add any water.
- 3
Step 3
- a.Combine and Season
- b.Transfer the ground mixture to a bowl.
- c.Add the chopped onion, raw mustard oil, fresh lemon juice, and salt.
- d.Mix everything thoroughly with a spoon or your hands until well combined. The moisture from the onion and the oil will bind the chutney.
- e.Taste and adjust the seasoning. Add more salt or lemon juice if required.
- 4
Step 4
- a.Garnish and Serve
- b.Garnish with freshly chopped coriander leaves if you are using them.
- c.Let the chutney rest for 5-10 minutes to allow the flavors to meld.
- d.Serve as a side dish with Pakhala (fermented rice), plain steamed rice, or as an accompaniment to any Odia meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic texture, use a mortar and pestle. It crushes the ingredients, releasing more flavor than a grinder.
- 2Always roast the dried fish on low heat to prevent it from burning and turning bitter.
- 3The pungency of raw mustard oil is key to this recipe's flavor profile. Do not substitute with other oils.
- 4Be extremely cautious with salt. Dried fish is preserved with salt, so taste the mixture before adding any extra.
- 5For a smokier flavor, you can roast the garlic cloves and green chilies along with the dried fish.
Adapt it for your goals.
Add Tomato
For a tangy and slightly moist version, add half a roasted tomato (deseeded) while grinding the ingredients.
Use Red ChiliesUse Red Chilies
Substitute green chilies with 3-4 dried red chilies, roasted along with the fish, for a different kind of heat and color.
Different FishDifferent Fish
You can make this chutney with other small varieties of dried fish or even small dried prawns (Chingudi Sukhua).
Why this is on our healthy list.
Excellent Source of Protein
Dried fish is a concentrated source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Omega-3 Fatty Acids
Anchovies and other small fish are packed with Omega-3 fatty acids, which are known to support heart health, reduce inflammation, and improve brain function.
Immunity Booster
The combination of garlic, known for its allicin content, and green chilies, rich in Vitamin C, helps in strengthening the immune system.
Bone Health
Small, whole dried fish are eaten with their bones, making them an excellent source of calcium and phosphorus, which are vital for maintaining strong bones and teeth.
Frequently asked questions
One serving of Sukhua Chutney (approximately 1/4 cup or 63g) contains around 130 calories. The majority of these calories come from the protein in the dried fish and the fat from the mustard oil.