Loading...
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
Roast the Dried Fish
Prepare the Chutney Base
Combine and Season
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
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).
This odia recipe takes 15 minutes to prepare and yields 4 servings. At 166.79 calories per serving with 18.18g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Garnish and Serve
For a tangy and slightly moist version, add half a roasted tomato (deseeded) while grinding the ingredients.
Substitute green chilies with 3-4 dried red chilies, roasted along with the fish, for a different kind of heat and color.
You can make this chutney with other small varieties of dried fish or even small dried prawns (Chingudi Sukhua).
Dried fish is a concentrated source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
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.
The combination of garlic, known for its allicin content, and green chilies, rich in Vitamin C, helps in strengthening the immune system.
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.
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.
Yes, in moderation, it can be a healthy addition to a meal. Dried fish is an excellent source of protein, calcium, and omega-3 fatty acids. Garlic and mustard oil also offer various health benefits. However, it is high in sodium due to the salted fish, so it should be consumed in small quantities, especially by those monitoring their salt intake.
Store any leftover Sukhua Chutney in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. The flavors often intensify the next day.
Yes, you can use a small blender or grinder jar. However, be careful not to over-blend. Use the 'pulse' function to achieve a coarse, semi-dry texture. A fine paste will alter the traditional consistency of the chutney.
Yes, dried fish has a very strong, pungent aroma which is characteristic of the ingredient. Roasting it will mellow the smell slightly and bring out its savory, umami flavor.