Sukka Bangda Chutney
A bold, fiery coastal Maharashtra chutney made with dried Bombay Duck fish. The sun-dried fish is roasted until crisp, then pounded with garlic, chilies, and tangy tamarind. Intensely savory with a smoky kick, it's traditionally served as a rustic accompaniment with rice porridge or roti.
For 4 servings
- prep · ~3 min
Prep the dried fish.
Break off and discard the heads of the dried bombay duck. Snip the fins with kitchen scissors. Rinse the fish briefly under running water and pat completely dry with a kitchen towel.
TIPMake sure the fish is bone-dry before roasting, or it will steam instead of crisping. - roast · ~7 min
Dry-roast the fish and spices.
1.Heat an iron tawa or heavy skillet over low heat. No oil needed.2.Place the dried bombay duck, dried red chilies, and cumin seeds on the tawa.3.Roast, turning frequently, until the fish curl and become crisp and the chilies puff slightly (5-6 min).4.Remove from heat and let everything cool to room temperature.TIPKeep the heat low — dried fish and chilies burn fast. The fish should snap easily when fully roasted. - mix · ~5 min
Pound the chutney to a coarse powder.
1.Transfer the cooled fish, chilies, and cumin to a large mortar and pestle.2.Add the peeled garlic cloves, tamarind paste, salt, and coconut oil.3.Pound with a firm, twisting motion until everything breaks down to a coarse, rustic powder with visible flecks.TIPAvoid blitzing in a mixer — the high speed heats the fish and turns it pasty. Pound by hand for the right fluffy, crumbly texture. - rest · ~10 min
Rest the chutney for 10 minutes before serving.
Transfer to a clean, dry bowl. Let it rest so the garlic mellows into the warm roasted ingredients and the oil coats every crumb.
TIPStoring it in a clean, airtight glass jar at room temperature keeps it fresh for up to a week. - serve
Serve as a bold accompaniment.
Serve at room temperature in a small bowl alongside varan bhaat, plain dal rice, or thin rotis. A tiny spoonful goes a long way.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the dried fish briefly, then pat it bone-dry—any moisture will cause steaming instead of crisping.
- 2Use a heavy iron tawa and keep the heat low; dried fish and chilies burn in seconds on high flame.
- 3The fish is ready when it snaps cleanly in half; if it bends, roast another minute.
- 4Pound in a mortar and pestle, not a mixer—high-speed blades generate heat and turn the chutney pasty.
- 5Let the chutney rest for 10 minutes after pounding so the raw garlic mellows and the oil coats every crumb.
- 6Store in an airtight glass jar at room temperature; it stays fresh for up to a week without refrigeration.
Adapt it for your goals.
Milder version
Reduce dried red chilies to 2–3 and add 1 teaspoon of grated jaggery to balance heat with sweetness—ideal for those who prefer a gentler spice level.
smoky twistSmoky twist
Add 1/2 teaspoon of smoked paprika along with the cumin during roasting for an extra layer of campfire-like smokiness that complements the fish's natural umami.
herbaceous variationHerbaceous variation
Pound in 2 tablespoons of fresh grated coconut along with the other ingredients for a Malvani-style version with added richness and a subtle sweetness.
with fresh curry leavesWith fresh curry leaves
Add 8–10 fresh curry leaves to the mortar and pound them with the rest—they lend a fragrant, citrusy note that brightens the intense fish flavor.
Why this is on our healthy list.
Rich in Protein
Dried bombay duck fish is a concentrated source of animal protein, supporting muscle maintenance and repair.
Good Source of Omega-3s
Bombay duck naturally contains omega-3 fatty acids, which are beneficial for heart and brain health.
Low in Carbohydrates
This chutney is naturally low in carbs and contains no added sugars, making it suitable for low-carb or keto diets when eaten in moderation.
Supports Digestion
Cumin seeds and tamarind are traditionally used in Indian cooking to aid digestion and stimulate appetite.
No Artificial Additives
This recipe relies solely on whole spices, dried fish, and natural tamarind, with no preservatives or artificial flavorings.
Frequently asked questions
Yes, but use a spice grinder in short pulses so the fish doesn't heat up and turn pasty. Pound by hand for the best coarse, fluffy texture.
