Name: Galmbi Chutney recipe by Mariena Dsouza at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 gms small dry baby shrimps (roasted until its golden on a dry tawa, then soak it in a bowl of water); 1 medium sized onion, sliced; A handful of curry leaves, chopped; 1 and 1/2 tbsp coconut oil; 1 and 1/2 tsp vinegar; For coarse ground masala:; 3 tbsp freshly grated coconut; 6 dry red chillies (I used Byadgi); 1/2 tsp cumin; 1 tbsp tamarind pulp; 10 peppercorns; 3/4 tsp salt

ABOUT Galmbi Chutney RECIPE

A warm chutney made of dry shrimps and coconut.

Ingredients Serving: 4

50 gms small dry baby shrimps (roasted until its golden on a dry tawa, then soak it in a bowl of water)
1 medium sized onion, sliced
A handful of curry leaves, chopped
1 and 1/2 tbsp coconut oil
1 and 1/2 tsp vinegar
For coarse ground masala:
3 tbsp freshly grated coconut
6 dry red chillies (I used Byadgi)
1/2 tsp cumin
1 tbsp tamarind pulp
10 peppercorns
3/4 tsp salt

Instructions

Coarsely grind the masala till the chillies are shredded well. Do not add water to the masala if possible. (Or I would recommend adding 1 tbsp of water only if needed.)
Squeeze the water out of the shrimps. In a separate bowl, add the shrimps, ground masala and vinegar. Check the salt.
In a pan heat coconut oil, add curry leaves and onion. Stir fry till the onions are translucent but still crunchy. Pour this mixture over the shrimp mix. Mix it very well with hands preferably.
Serve it with rice gruel or rice bhakris. It also tastes good with rotis.

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