Chutney is a popular side dish in Indian cuisine that is easily cooked using just chillies, salt, ginger and shallots. However, in South Indian states, grated coconut and a mustard tempering are added to enhance the flavour. In North India, the chutney cooked in each region is unique and often reflects a special ingredient. Even fruits like papaya and pineapple are used in chutneys in West Bengal while the guava chutney is a staple in Gujarat. Interestingly, Kerala is probably one of the few Indian state where sea food is used to make delicious chutney. Here is how to make tasty and spicy prawns chutney that could be enjoyed with a steaming pot of kanji.
Ingredients
A palm full of fresh prawns
2 sprigs of curry leaves
3 shallots
1 small ball of tamarind
½ tsp chilli powder
Salt as required
½ tsp coconut oil
Preparation
Roast the cleaned prawns on a woodfire stove
Grind the prawns with the rest of the ingredients
Finally add the coconut oil
Mix well
Serve it along with steaming rice gruel
