Fried Anchovy (Kozhuva) Chutney

A bold and flavourful chutney made with small Indian anchovies, raw mango, coconut, and gentle spices—simple, nourishing, and deeply rooted in coastal home cooking.

About This Chutney

Anchovy chutney was a practical and flavour-packed preparation in many coastal homes, especially when larger fish were unavailable. Known as Kozhuva in Malayalam and by many other names across India, this small fish was affordable, easy to cook, and rich in nutrition. What was once everyday food is now enjoyed as a delicacy for its intense taste and traditional value.

Anchovies are naturally rich in Omega-3 fatty acids, protein, calcium, iron, and essential vitamins, making this chutney both satisfying and nourishing.

Ingredients

• 20 small anchovy fish (cleaned)
• 5 small pieces raw mango
  (If very sour, reduce to 2–3 pieces or increase coconut)
• 1 green chilli
• 8 small onions (or 1 medium onion)
• 1 small piece of ginger
• 5 curry leaves
• 4 tablespoons grated coconut
• Chilli powder – for marination
• Turmeric powder – for marination
• Salt – to taste
• Coconut oil – for frying

Preparation

1. Clean the anchovy fish thoroughly.
2. Marinate the fish with a little chilli powder, turmeric powder, and salt.
3. Heat coconut oil in a pan and fry the fish until crispy. Set aside and allow to cool.
4. Peel the raw mango and keep the required pieces ready.
5. In a mixer grinder, add the fried fish and grind into a paste.
6. Add mango pieces, green chilli, small onions, ginger, curry leaves, and salt. Grind well.
7. Add grated coconut and pulse lightly.
   • Do not grind the coconut too fine; a slightly coarse texture enhances flavour.
8. Taste and adjust salt or mango if needed.

How to Serve

• With rice and curry
• As a side with kanji
• With chapatti or dosa

Best enjoyed fresh, as this is a coconut-based chutney.

Who Should Be Careful

• People sensitive to very spicy or sour foods
• Those advised to limit fried foods
• Individuals with seafood allergy

Consumption & Storage Notes

• Reduce green chilli if digestion is sensitive
• Adjust mango based on sourness
• Consume fresh; avoid storing for long

A Traditional Chutney with Coastal Wisdom

Anchovy chutney shows how small fish and simple ingredients were transformed into deeply satisfying food in traditional kitchens. It reflects a time when nutrition, affordability, and flavour naturally came together—without complexity.