Dry Prawns Chutney (Traditional Fare)

A little chutney of any kind makes a lot of difference to an every day meal. Here, I’m giving you 3 ways of making dried prawns chutney.

Fresh coconut & dry prawns:

INGREDIENTS:

Dried prawns: half a cup

Coconut grating: 1 cup

Dry red chilli: 10

Shallots: 5

Pepper corns: 10

Garlic: 3 pods

Curry leaves

Salt to taste

METHOD:

Dry roast prawns & clean it, remove the heads.

Powder the prawns & remove.

Grind the remaining ingredients & mix in the powdered prawns.

Ready to serve.

Roasted Coconut &Prawn chutney:

 Ingredients are the same as above plus a tablespoon of oil.

Fry the dry chilli & coconut in oil (do not brown it too much).

Cool & grind with the remaining ingredients.

Good with rice.

Dry Prawn Sambol:

Dry prawns: 1 cup

Onions: 2

Ginger: 1 piece or use Galangal if available.

Garlic: 1 clove

Red chilli: 10

Lemon grass: 1 stalk

Oil: 2 tbsps

Salt to taste

Crush all ingredients except prawns & oil.

Heat oil, add crushed masala. Fry till fragrant. Add cleaned & coarsely powdered prawns.Add salt to taste. Cool & bottle.

Good side dish for packed lunch.