Sukkhe Bomblachi Chutney

Posted By : Joanna D'souza

Though  known as a Chutney This is a Side Dish we make mainly for Lunch or Dinner .This is eaten mainly during the Monsoon when heavy rains and high velocity winds make fishing impossible .These Sun dried Fish during monsoon period are regular source of  Protein for our bodies This Sukkhe Bomblachi Chutney is Great combination with Dal  Rice , Bhaji  ,Rice  Rowtys and Fish curries as well   

  

 

We call Small Sukkah  Bombils as  Nillies

Please try and use this small versions

You get nice Chutney made out of small Sukkah  Bombils

15 Dry Sukkah  Bombils keep them whole just trim the dried head , fins and tail

Then panfry in just 1 teaspoon of Oil  for about 8 to 10  minutes on medium flame then set aside

Ingredients Required For Bomblachi  Chutney :

In olden times the beauty of this chutney , It was specifically ground and pounded on Verantha Stone , But nowdays all things are ground in Electric Mixers

1 small Raw Mango

3 to 4 Garlic Flakes

5 dry Kashmiri chillies

1 Onion finely chopped

Required amount of Rock Salt ( or Normal Salt )

Pls add ½ teaspoon Salt accordingly as the Dry Bombils are already salty

Just few droplets of Water just incase to need to smoothen your paste 

Ground the above  ingredients to a Thick Smooth Paste in Electric Mixer or Verantha Stone

Take those Panfried Sukkah Bombils insert them in a Zip Lock Bag

Then with a pestel pound very lightly just to crush it  roughly smash it

Like you see in this picture

Then in a mixing bowl add these crushed pounded Sukkah Bombils

Add the above Ground Paste mix well

 

You can keep this Bomblachi  Chutney Refrigerated  for few days stored in steel or plastic container .