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Sookha Boomla Ni Chutney

Ingredients
  Bombay duck 25
  Lime juice 2 Tablespoon
  Salt To Taste
  Sesame seed oil 3 Tablespoon
For grinding together
  Dried red chilies 10
  Garlic pods 2 , peeled
  Ginger piece 2 1⁄2 Inch, peeled
  Oil 2 Cup (32 tbs) (For deep frying)
Directions

Clean and wash Bombay duck.
Remove backbone and fry in hot oil till crisp, but not burnt.
Cool and grind.
Fry ground spices in oil and mix with Bombay duck.
Add lime juice and salt to taste.
Cool and store in glass jars.
It will keep in the refrigerator for one month.
If you grind spices in vinegar, the chutney will keep for 6-8 months.
In that case you may add lime juice to taste.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Grinding
Ingredient: 
Fish
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes
Servings: 
25

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