Konkani Baby Prawns Chutney or Ambad Ki Chutney, as called in the Konkan region, is a popular dish to be served with the main dishes and is common in the Konkani households. Apart from its appealing look, this dish got the perfect balance of spice and tanginess. It can be eaten with chapatis and is mainly eaten with ‘Chawal ki Roti’, chapatis made of rice flour. This chutney is very different to any other North Indian chutneys, the use of prawn and jackfruit seed cooked along with coconut, red chillies and amchur (dried raw mango) bring blasts of flavour in the mouth at once.
Dry Prawn Chutney is much loved in Konkan region and is also a Mangalorean recipe. Its salty, spicy and tangy taste makes it most loved during the monsoon season. Konkan regions, being near the coastal area, are exposed to a lot of sea foods and prawns are one of the most consumed ones.
Not only do prawns taste great but also come with loads of health benefits. Prawns are a rich source of Vitamins B-6, B-12, which helps to produce energy in the body, build muscle and repair red blood cells. Prawns contain useful sources of minerals like iodine, zinc and selenium. Iodine helps to support the correct function of the thyroid gland, whereas zinc and selenium support the immune system. They are a source of protective antioxidants, which lessen the risk of chronic diseases like heart disease and cancer and are beneficial for skin.
Ingredients:
- 1 cup dry baby prawns
- 1 cup jackfruit seeds
- 4 dried roasted red chillies
- 4 garlic cloves
- ½ tsp cumin seeds
- 2 tbsps roasted grated coconut
- A fistful of coriander leaves
- 4 tbsps oil
- 7-8 curry leaves
- 3 sliced onions
- 1 chopped tomato
- 1 tbsp Konkani masala powder
- 1 tsp Kashmiri red chilli powder
- ½ tsp turmeric powder
- Salt, as per taste
- Dried mango or tamarind pulp
- ½ cup water
Method:
- Wash the prawns, remove the head and the leg and soat it in water for about 20 minutes.
- Wash the jackfruit seeds, remove the cover and pressure cook it in a pressure cooker.
- Now, take the red chillies, coconut, cumin seeds and coriander leaves in a grinding jar and grind them all together.
- Heat oil in a pan and add curry leaves, let it splutter.
- To it, add onions and cook till it turns translucent.
- Now add tomatoes and cook until turned mushy.
- Add all the spices along with the salt and let the masala cook for about a minute or two.
- Add the pre-soaked prawns and mix it well.
- Now, add the pre boiled jackfruit seeds and dried mango saute for around two good minutes.
- Add water and cover the lid of the pan and leave to cook for about 15 minutes.
- Turn off the flame and the chutney is ready to be served.
