Bombil Ki Chutney Recipe
Ingredients
| 9 dry bombils (Bombay Duck), cleaned and cut into 3 pieces each | ||
| Oil | 1/4 Cup (16 tbs) | |
| Red chillies | 18 (To be roasted and then coarsely pounded) | |
| Salt | To Taste (To be roasted and then coarsely pounded) | |
| 1 whole pod crushed garlic | ||
| Onion | 1 Medium, minced (To be roasted and then coarsely pounded) | |
| Roasted on a griddle till | ||
| Golden brown | ||
| Seeds removed | ||
| Coconut | 1/4 (To be roasted and then coarsely pounded) | |
| 1 tsp. cummin seeds | ||
Directions
Heat oil in a frying pan.
Fry bombil till crisp and golden brown.
Remove from oil and pound coarsely when cool.
Remove hot oil from fire and add in the garlic, onion, salt, pounded masala and bombils into it.
Mix we till cool.
Keep in a china bowl or glass jar.
Serve with thick millet or corn chapattis.
This chutney will stay in the fridge for a week.
Fry bombil till crisp and golden brown.
Remove from oil and pound coarsely when cool.
Remove hot oil from fire and add in the garlic, onion, salt, pounded masala and bombils into it.
Mix we till cool.
Keep in a china bowl or glass jar.
Serve with thick millet or corn chapattis.
This chutney will stay in the fridge for a week.
Chef
