Dry Prawns Tomato Chutney | Dried Prawn Chutney | Dry Prawns Tomato Thokku Chutney | How to make Dry Prawns Chutney
Dry Prawns Tomato Chutney | Dried Prawn Chutney | Dry Prawns Tomato Thokku Chutney | How to make Dry Prawns Chutney- Those who like Prawns will thoroughly relish this Andhra Special Dry Prawns Tomato Chutney. It tastes great with hot Rice or Roti. Here is a detailed recipe with images and a video.
There is something evergreen about old-time recipes. They may have just 4-5 ingredients. But there is such great taste in that combination.
Dry Prawns Tomato Chutney has a smoky flavour, lasts more than a week and tastes great. Even those who don’t like dry prawns will like this Chutney.
Print this Recipe
Tips
Prawns:
-
Dry Prawns are dried baby Prawns. They are found in packages and also loose.
-
The Prawn need to be friend on a high flame until the moisture evaporates. They become bitter of fried too much.
Tomato:
- I have used sour country Tomatoes. Only then the Chutney has a sour taste. In case you cannot find sour ones, use the regular Tomatoes and finally add some Lemon Juice.
Mirchi Powder:
- I have used the Mirchi Powder used for Pickles. So I used 2.1/2 tbsp. If you are using regular Mirchi Powder, increase the measure a little bit.
Oil:
- This Chutney needs more Oil and then it has more taste and lasts longer.
Dry Prawns Tomato Chutney | Dried Prawn Chutney | Dry Prawns Tomato Thokku Chutney | How to make Dry Prawns Chutney - Recipe Video
Dry Prawns Tomato Chutney | Dried Prawn Chutney | Dry Prawns Tomato Thokku Chutney | How to make Dry Prawns Chutney
Prep Time 5 mins- Cook Time 25 mins
- Total Time 30 mins
Servings 6
Ingredients
- 1 cup Dry Prawns
- 10 Garlic
- 300 gm Tomatoes
- 1 1/2 cup Onions
- 2 Green Chillies
- 3 Red Chillies
- 1 tsp Mustard Seeds
- 1 tsp Black Gram
- 1/4 tsp Turmeric
- 2 tsp Coriander Powder
- 2 1/2 tsp Mirchi Powder
- Salt
- 2 Sprigs Curry leaves
- 1/3 cup Oil
Instructions
-
Add the Baby Dry Prawns to a pan. Keep stirring on a medium flame for 2-3 minutes so that the thin scales on the Prawns come off.
-
Put the roasted Prawns in a sieve and wash them. Then crush some Garlic.
-
Add Oil, Salt, and crushed Garlic to the washed Prawns and mix well.
-
Keep the Prawns along with the sieve on the stove and fry for 3-4 minutes while stirring. (If they are fried too much, the Chutney becomes bitter). Remove and set aside.
-
Heat oil in a pan, add Tomatoes. Cover and cook on medium flame, while stirring now and then. The Tomatoes will be cooked within 15 minutes. Mash them with a ladle and remove them from the fire
-
Add the rest of the Oil to the pan, heat it, and add Mustard Seeds, Black Gram and Red Chillies and fry.
-
Add Onions, Green Mirchi and Curry leaves to the seasoning and let the Onions cook. Add Salt, Coriander Powder, Mirchi Powder and Tomato paste and let it cook covered on medium flame till the Oil comes to the surface.
-
Add the fried Dry Prawns and mix well. Once Oil comes to the surface, remove it from the fire. This Chutney stays fresh for at least a week.
Leave a comment ×