Dried Shrimp Chutney: Mangalorean Special

This is a very simple recipe to make and uses both dried baby shrimp as well as regular-sized shrimp, also dry. A Mangalorean specialty, this Shrimp chutney is relished not just in the coastal regions of India, but also among seafood lovers across the Indian subcontinent. The only thing is that the ingredients may vary a little depending on the region that it is being prepared. 

Widely available worldwide, shrimp are among the best-loved and enjoyed seafood. Shrimp are often confused with prawns as both are stalk-eyed crustaceans with long, muscular tails, antennae and slender legs. Crabs and lobsters have strong walking legs but the shrimp’s fragile legs are used for perching. They play an important role in the food chain, being consumed by larger species like whales and other big fish.

Commercial farming of shrimp is a worldwide industry, estimated at almost $50 billion annually, with the total commercial production in fisheries and farms estimated at seven million tonnes. Shrimp farming began thriving in the 1980s, particularly in China and now it is more widely prevalent than the presence of decapods in the wild. The larger shrimp are often referred to as prawns, particularly in the United Kingdom, while the word shrimp is used more in North America.

Preparation time: 5 minutes

Cooking time: 15 minutes


  • 25 gm dried baby shrimp
  • 25 gm dry regular shrimp
  • 1 cup  grated coconut 
  • 2 tsp  coconut oil 
  • 5-6 - garlic cloves
  • 6 dry red chilies 
  • 1 medium chopped onion
  • 1 tbsp tamarind water pulp and 
  • 1 tsp tamarind pulp 
  • salt as per taste


  • In a wok, dry roast the baby shrimp for 2-3 minutes 
  • Add the dry, regular shrimp to the pan and roast a little more 
  • Add both the shrimps to the mixer-grinder and grind the two just a little
  • Dry roast fresh coconut. Do not brown the coconut, turn off the heat once it has changed colour. Add to the shrimp mix.
  • In a pan, add coconut oil, onion, garlic cloves, dry chilies, and curry leaves and stir fry them
  • Let the mixture cool a bit, then add the onion mix to the shrimp and coconut mix 
  • Add tamarind water and pulp to this mixture.
  • Grind altogether but ensure that the mixture remains a little crunchy and coarse powder. Do not make it into a paste.
  • Add salt in the end, mix well and dry Shrimp Chutney is ready to be served 


The presence of antioxidants in shrimp is good for health as they protect the body from cell damage. They help prevent wrinkles and lessen cell damage. Shrimp also contains selenium – an essential component in enzymes and proteins. These proteins are also involved in reproduction and metabolism of the Thyroid hormones. Not only that, selenium helps build immunity as well; it helps lower stress which in turn reduces inflammation.