Sookha Boomla Ni Chutney
|Lime juice||2 Tablespoon|
|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)|
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.