Dry Shrimp Chutney | Yetti Chutney Recipe Mangalorean Style | Dry Prawns Chutney Recipe | Yetti Podi

Dry Shrimp Chutney | Yetti Chutney Recipe Mangalorean Style | Dry Prawns Chutney Recipe | Yetti Podi

Dry Shrimp Chutney | Yetti Chutney Recipe Mangalorean Style | Dry Prawns Chutney Recipe | Yetti Podi – very popular & much-loved chutney in the coastal town of Mangalore. it is salty, tangy, spicy prepared in times of monsoon.

Dry Prawns Chutney tastes heavenly when eaten with Congee (Kanji/Rice gruel) and this is probably one of the simplest of all meals. whenever my mom used to make this at home, I would go for seconds & thirds till there was nothing left.

For those of you who are new to this, Shrimp is almost similar to Prawns but the difference is not in its size as commonly assumed, but in the gill structure. Dried Shrimp is nothing but Shrimp that is sun-dried and shrunk to thumb size. It is frequently used in South East Asian cuisine and almost all of the coastal cuisine, so little doubt that Mangalore loves it too.

Dried prawns | unakka chemmeen will have fine sand impurities, so make sure you clean well. Wash the dried prawns well under running water, rinse them 2-3 times, drain out all the excess water and let it dry thoroughly. Spread it on a paper at least half an hour before you cook.

Shelve life of this chutney powder depends on how well you roast all the ingredients well enough without any moisture. If done properly it can stay fresh at least two months.

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Dry Shrimp Chutney

Yetti Chutney Recipe Mangalorean Style | Dry Prawns Chutney Recipe – very popular & much-loved chutney in the coastal town of Mangalore. it is salty, tangy, spicy prepared in times of monsoon.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 4 people
Author: Yashashwini Kotian

Ingredients

  • 1 cup Baby dry shrimp/dry prawns
  • 1 full Coconut
  • 1 Onion
  • 8-10 Garlic cloves
  • few Curry leaves
  • ¼ tsp Turmeric powder
  • 2 Red chili
  • 2 tsp Oil

Instructions

  • Clean & wash dry shrimp carefully & squeeze it dry.
  • Dry roast it for a couple of minutes on a tawa on slow flame with adding 1/4 tsp of turmeric powder until it lets out a nice aroma. Keep it aside.
  • Take a pan, add 1 tsp of oil & saute onion, garlic, few curry leaves, 2 red chilly. Saute until onion turns soft.
  • Dry grind all these fried ingredients into a coarse paste.(Add just about 2 tsp water just to get the mixer jar moving).
  • Heat 2 tsp of oil fry grated coconut until it turns light golden brown. Add tamarind paste, grounded paste & salt to taste. Mix roasted shrimp nicely. Roast all mixture until dry.
  • Our dry shrimp chutney ready to serve. Serve with hot rice congee(kanji).

Notes

  • You can increase the shrimp if you like a strong taste of shrimp. If you like coconut then add more coconut. 
  • You can adjust the spice level according to your taste.
  • The dried shrimps are salted so do not add too much of salt.
  • Shelve life of this chutney powder depends on how well you roast all the ingredients well enough without any moisture. If done properly it can stay fresh at least two months.

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