Galmbyachi Chetni | Sukki Sungtachi Chenti | Dry shrimp chutney - Traditional Recipe
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- Galmbyachi Chetni | Sukki Sungtachi Chenti | Dry shrimp chutney - Traditional Recipe
Dry shrimp chutney is a delicacy of Mangalore and its surrounding villages. It is best served with congi. We Mangalorean’s make this chutney when fresh fish is not available, especially during the monsoons. Fishing boats often do not venture out for fishing into the rough sea. As we belong to these coastal villages, I remember my granny and aunty drying fish during the summer, so that they can have it during the monsoons. But l like to have it any time of the year.
List of ingredients
1 cup dry prawns/ suki sungta/ galmbo
1 cup grated coconut
½ inch ginger piece
Marble size Tamarind
5 green chillies
Few coriander leaves
1 small onion
Few curry leaves
Salt as per taste
Love this with some paze. Perfect combo.
Dry prawns chutney with paze. yum yum yum
Thank you so much..I was looking for this lost recipe..its my dad's favorite. My grandma used to make this
Thanks dear Mariam, appreciateb your feedback.
@@mangaloreantastebudsbyasha9176 ❤
Galmbyachi Chetni and paze.. bhari ruchik javan.
every Mangaloreans favourite with paze or dal rice mouthwatering.
Yummy and delicious chutney
Best to have with paize during rainy season.....yummy
dry prawns chutney .
Just yummy
vow.....love this.
goes well with curd rice
Looks good. Should try this out
Glad that you like it. Do give it a try.
@@mangaloreantastebudsbyasha9176 good recipe.maam
Maka masst bare lagta sungtachi chatni
Wow mouth watering
Yes... you did it. Galmbyachi chutney.... aani kithen zai ya savnsaranth... love from the pacific 🇺🇸🇺🇸
Glad that you like it. Deve bora karu thmka.
Love this recipe
This is best with kanji. I like to have it with dal rice also. mouthwatering. Stay blessed
Nice yummy recipes thanks so much
Thanks dear Gretta appreciate your feed back.
Yummie but wash nahi kiya aap ne
Thanks dear. These prawns are cleaned and dried at home onoy
Not store brought.