Savor the robust flavors of our Anchovy Chutney, a culinary delight that transforms humble anchovies into a tantalizing spread. With its rich umami notes and a perfect blend of spices, this chutney adds a punch of savory goodness to your dishes, promising a unique and unforgettable taste experience.
Introducing Anchovy (Kozhuva) Chutney, a delectable dish featuring small Indian Anchovy fish, known by various names like Nethili, Natholi, Netha, Nathal, Ozhika, or Kozhuva in Malayalam; Nethili, Thogaimeen, Nethail in Tamil; Nethallu, Pooroava, Kelba, Poravallu in Telugu; Bolingei Kollathuru in Kannada; Kati in Hindi/Marathi and Phyasa in Arabic. Not only is this tiny fish incredibly tasty, but it also offers numerous health benefits, being rich in Omega-3 fatty acids, Niacin (Vitamin B3), Vitamin A, Potassium, Calcium, Selenium, Protein, Iron, and Vitamin E.
To prepare this delightful chutney, you will need 20 anchovy fish, 5 pieces of small raw mango (reduce to 2-3 if very sour or increase the quantity of coconut and other ingredients), 1 green chili, 8 small onions, salt to taste, 5 curry leaves, 4 tablespoons of grated coconut, and a small piece of ginger.
Start by cleaning the fish and marinating them with chili powder, turmeric, and salt, then fry until they turn crispy. Meanwhile, peel the skin of the mango and keep 5 pieces aside (adjust according to its sourness).
Next, use a mixer grinder to grind the fish into a fine paste. Add the mango pieces, green chili, small onions, ginger, curry leaves, and salt to the mixer, and blend it all together. Now, add the grated coconut and give it a quick pulse. Be careful not to grind the coconut too finely, as it adds to the delicious texture of the chutney.
Enjoy this chutney as a delightful accompaniment to your lunch or dinner. It’s a quick and easy-to-make dish that will surely satisfy your taste buds, especially when other fish options are not readily available. Give it a try and experience the burst of flavors in this tantalizing Anchovy Chutney!
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