Nungel Meen da chutney/dried Anchovies chutney

Sukkale Bounshe Kismuri
This is the first time I’m making this traditional Mangalorean chutney. Typically served during monsoon season, it’s a perfect accompaniment to Ganji or Paej. Since fresh fish is scarce during this time, dried fish preparations like this chutney are a staple.
This chutney is a monsoon favorite, often paired with Ganji or Paej. Dried fish adds flavor when fresh catch is scarce.

Ingredients

• 250g dried anchovies(remove the head and tail)
• Masala ingredients:
• 1 cup grated coconut
• 5 roasted Byadgi chillies
• 3 roasted Ramnad chillies
• 5-6 garlic cloves
• Small piece of tamarind
• Salt to taste
• Other ingredients:
• 2 tsp coconut oil
• 1 chopped onion (optional)
• Coriander leaves for garnish

Method

1. Clean and soak dried anchovies in warm water for 7-8 minutes. Squeeze out water and roast in coconut oil until crispy.
2. Grind masala ingredients to a coarse paste. Add half or all of the roasted anchovies and pulse once.
3. Transfer chutney to a bowl, adjust salt, and add chopped onion (if using) and remaining roasted anchovies.
4. Garnish with coriander leaves.

Note that onion is optional, and traditionally not added. Enjoy your delicious chutney.