So I am here today to share a Regional Cuisine from the state of Nagaland. It is a Naga Style ‘Dry Prawns Chutney’. So let’s learb today how to make naga style dry prawns chutney with step by step pictures.
Chutneys are very popular in Naga Cuisine and a must in every meal. A meal is incomplete without a Chutney in it. There are variety of dry fishes available in Nagaland and is also common in most North East States. Fermented dry is one common dry fish which is extensively used in north east cuisine.
Dry shrimp chutney is a simple chutney recipe and does not require much ingredients and time. But the end result is irresistible and lip smacking.
Also read : Raja Mircha Chutney/Bhut Jolokia Chutney
It is prepared by smoking the green chillies and tomatoes. The traditional way of making this Chutney is by smoking the chillies and tomatoes in hot ashes and charcoal near the fire side. Since I don’t have a fire side I used a tawa to roast the green chillies and tomatoes over gas top.
Also read : King Chilly Multi-purpose Condiment
I Hope you liked the recipe. Do try it out and share your thoughts about the recipe with me.
More North East Indian Cuisine recipes you’ll love 👉 North East India Cuisine
Well, if you make this dry prawns chutney, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations. Now let’s jump to the recipe.
Also read : Mango Pickle/ Mango Thokku
Preparation time : 5 minutes
Cooking time : 15 minute
Ingredients for Dry Prawns Chutney:
- 100-150 gms Dry Prawns
- 15-20 large Green Chillies
- 2 Tomatoes
- 3-4 Garlic Cloves
- Salt to taste
- Water as required to boil the prawns
How to make Dry Prawns Chutney:
Wash the prawns in water thoroughly for several times.
After washing thoroughly squeeze and drain the water completely.
In a pan add some water and salt to taste and boil the prawns for about 10 mins. Evaporate the water completely and keep aside.
Prick the green chillies and core the tomatoes and roast them in a tawa over gas top on medium heat. Flip over occasionally for even roasting.
Add the green chillies, garlic cloves and salt to taste in a mortar pestle.
Pound them into a coarse mixture.
Peel the skin of the tomatoes and pound them together with the grounded green chillies and garlic.
Add the cooked prawns to the mixture.
Mix them well together nicely and your Chutney is ready.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I love hearing from you guys and always do my best to respond to each and every one of you.