Dry Prawns Tomato Chutney | Dried Prawn Chutney | Dry Prawns Tomato Thokku Chutney | How to make Dry Prawns Chutney

Pickles & Chutneys | nonvegetarian

  • Prep Time 5 Mins
  • Cook Time 25 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

  1. 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.
  2. Put the roasted Prawns in a sieve and wash them. Then crush some Garlic.
  3. Add Oil, Salt, and crushed Garlic to the washed Prawns and mix well.
  4. 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.
  5. 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
  6. Add the rest of the Oil to the pan, heat it, and add Mustard Seeds, Black Gram and Red Chillies and fry.
  7. 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.
  8. 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.