This chutney takes me down the timeline when I would visit my grandparents in Mangalore. Those were much awaited vacations to getaway from books and studies (not exactly... as we had never ever ending list of holiday homework).
Just before our lunch time, I could hear a walloping sound in the kitchen, almost like a monster's footsteps, that is what it sounded like in that age of mine. After a while, I find my grandmother using her kitchen appliance which was a huge stone grinder (heavy mortar & pestle). Then I realize the sound of a monster footsteps is actually the 'making of this chutney'. And the divine aroma which lingered in the kitchen, of fresh coconut, dried red chilies, the tamarind and of course the main hero of the dish 'dried shrimps' all of these getting crushed to perfection and getting into a form of a humble and classic chutney which is passed down from generation to generation. My grandmother had those magical powers to create some of the classical dishes which cannot be found in any restaurant.
Ingredients:
- 2 cups dry shrimps (washed & toasted)
- 1 cup finely chopped onion
- 1 tbsp tamarind pulp (washed and seeds removed)
- 2 tbsp red chili powder (or according to preference)
- 2 cup grated fresh coconut
- Salt
Preparation:
- Wash the dried shrimps thoroughly with water and dry roast on a pan till crisp. (try to roast it with a closed lid on or in an oven as the smell could be unbearable to others)
- This chutney needs to be prepared using a mortar and pestle.
- In case if you do not have one, then use the Pulse button on your grinder and grind the chutney in short burst.
Method:
- Add all the above ingredients and crush till everything comes together in form of crumbs.
- If you are using an electric grinder, then add all the ingredients in the grinding jar and grind using the pulse button just till you get a chutney of crumbs texture.
- Serve this chutney with dal chawal. (lentil curry & steamed rice)
- Or can be served as a condiment with hot Konji.
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