Dry Shrimp (Galmbi) Chutney Recipe

Cooking Directions

• STEP 1.In a pan, dry roast the dried shrimp until fragrant and crispy.
• STEP 2.Remove the shrimp from the pan and let them cool. Once cooled, grind them into a coarse powder.
• STEP 3.In the same pan, heat oil and add mustard seeds, curry leaves, and dried red chilies. Fry until the mustard seeds start to splutter.
• STEP 4.Add chopped onions and sauté until they turn golden brown.
• STEP 5.Add ginger-garlic paste and cook for a minute.
• STEP 6.Add the ground shrimp powder, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.
• STEP 7.Finally, add tamarind pulp and jaggery. Cook for another 2-3 minutes until the chutney thickens.
• STEP 8.Remove from heat and let the chutney cool completely before transferring it to an airtight container.
• STEP 9.Serve the Dry Shrimp Chutney as a side dish or accompaniment to rice or roti.

Cooking Tips

• Make sure to roast the dried shrimp until they are crispy to enhance their flavor.
• Adjust the amount of red chili powder according to your spice preference.
• You can store the chutney in the refrigerator for up to a week.
• For a smoother texture, you can grind the chutney to a fine paste instead of leaving it coarse.

Storage and Serving

• Store the Dry Shrimp Chutney in an airtight container in the refrigerator.
• Serve it as a side dish or accompaniment to rice or roti.
• You can also use it as a spread for sandwiches or as a topping for crackers.