Get ready to tantalize your taste buds with my favorite recipe, the Dry Prawns Tomato Chutney!
This dish has been passed down for generations in my family, and I am thrilled to share it with you.
This recipe is perfect for those who love spicy, tangy chutneys but with a unique flavor.
It’s an easy dish that requires minimal effort with maximum flavor.
So, let’s dive into the recipe!
5 Reasons You’ll Love This Dry Prawns Tomato Chutney Recipe
- Tangy and Spicy Flavor: This chutney has a unique blend of tangy and spicy flavors that will leave your taste buds craving for more.
- Versatility: This recipe can be used as a side dish, dip, spread or even as a sandwich filling. It compliments an array of dishes and amplifies the flavors of the main course.
- Healthy: Made with fresh tomatoes, onions, and dry prawns, this chutney is high in protein and nutrition.
- Easy to Make: With just a few ingredients and simple steps, this recipe can be prepared in no time.
- Long Shelf Life: With the right storage, this chutney will stay fresh and flavorful for up to a week, making it an ideal make-ahead dish.
- Non-stick frying pan: A non-stick frying pan ensures that the dry prawns are evenly roasted and fried without getting burnt.
- Sieve: A sieve is required to wash and drain the dry prawns after roasting.
- Chopping Board and Knife: A reliable chopping board and knife set is essential for preparing the onions, garlic, and green chillies.
Ingredients You’ll Need
- Dry prawns (1 cup): These lend a distinct flavor and texture to the chutney.
- Garlic (10 cloves): A key ingredient that adds a pungent and rich flavor to the chutney.
- Tomatoes (300gms): The main ingredient of the chutney, tomatoes add a tangy flavor and smooth texture to the recipe.
- Onions (1 1/2 cup): Finely chopped onions form the base of the dish and add a sweet and savory note.
- Green Chillies (2): Finely chopped green chillies add spice to the chutney.
- Red Chillies (3): These add an extra kick of spiciness to the recipe.
- Mustard Seeds (1 tsp): These seeds are used for seasoning the chutney and add a nutty flavor.
- Black Gram (1 tsp): Also known as urad dal, black gram is used for seasoning and lends an earthy flavor.
- Turmeric (1/4 tsp): This adds a beautiful yellow hue to the chutney and a subtle flavor.
- Coriander Powder (2 tsp): A spice mix that adds a deep and warm flavor to the chutney.
- Mirchi Powder (2 1/2 tsp): Also known as red chili powder, this adds a fiery and spicy flavor to the dish.
- Salt: To taste
- Curry leaves (2 sprigs): These aromatic leaves add a unique flavor and are essential for seasoning.
- Oil (1/3 cup): The cooking medium used in the recipe.
How To Make Dry Prawns Tomato Chutney
- Roast the Dry Prawns: Add dry prawns to a non-stick frying pan and roast them on medium flame for 2-3 minutes until the thin scales on the prawns come off. Wash the roasted prawns and place them in a sieve. Crush garlic and add it to the prawns along with oil and salt. Fry while stirring for 3-4 minutes and then set them aside.
- Cook the Tomatoes: In the same pan, add tomatoes, and cover and cook them on medium heat until they are soft and cooked through (about 15 minutes). Mash the tomatoes with a ladle and remove them from heat.
- Prepare the Seasoning: In another pan, heat the remaining oil and add mustard seeds, black gram, red chilies, and fry, then add onions, green chillies, and curry leaves. Once the onions are cooked, add salt, coriander powder, mirchi powder, and the cooked tomato paste. Cook the mixture on medium heat until the oil comes to the surface.
- Add the Prawns: Add the fried prawns to the tomato seasoning and mix well. Once the oil comes to the surface, remove the chutney from the heat. The chutney is now ready to serve!
5 Expert Tips and Tricks for the BEST Chutney
- Don’t over-fry the dry prawns. If over-fried, they can become bitter and spoil the flavor of the chutney.
- Adjust the seasoning to your taste preference. You can add more spice, salt or tanginess, as per your liking.
- Use ripe and juicy tomatoes for the recipe as they add a sweet and tangy flavor to the chutney.
- For a smoother texture, you can blend the chutney in a blender or food processor.
- Store the chutney in an airtight container and refrigerate it for longer shelf life.
Uses for Dry Prawns Tomato Chutney
- Use it as a side dish for Indian meals such as parathas, rotis, and rice dishes.
- Mix it with fresh yogurt to make a dip or spread for toasted bread or crackers.
- Use it as a marinade or dip for grilled meat, seafood or vegetables.
- Add it as a filling in sandwiches or wraps for a tasty and healthy meal.
- Top your favorite pizza with a few spoons of chutney for a flavorful twist to your pizza.
- Substitute the dry prawns with fresh prawns or shrimp for a different texture and taste.
- Add fresh coriander leaves and mint leaves to the chutney for a refreshing and aromatic flavor.
- Use this recipe as a base and add your favorite vegetables, such as capsicum or peas, to the dish to make it even tastier.
- Add a teaspoon of sugar to the chutney for a mild sweetness.
- Replace tomatoes with tamarind or raw mango for a tangy flavor chutney.
- If you are allergic to prawns, you can swap them with tofu or store-bought vegetarian alternatives.
- Replace black gram with yellow lentils, if black gram is not available.
- Substitute green chillies with jalapenos or serranos for a milder flavor, or with Thai bird chillies for a spicier twist.
Storing, Freezing, and Reheating
- Store the chutney in an airtight container in the refrigerator for up to a week.
- To freeze, store the chutney in a freezer safe container for up to six months.
- To reheat, heat the chutney in a microwave-safe bowl or on low heat on a stovetop, stirring occasionally until heated through.
Dry Prawns Tomato Chutney
- Non-stick frying pan
- Chopping Board and Knife
- 1 cup Dry prawns
- 10 cloves Garlic
- 300 grams Tomatoes
- 1 ½ cup Onions
- 2 Green Chillies Finely chopped
- 3 Red Chillies
- 1 tsp Mustard Seeds
- 1 tsp Black Gram Also known as urad dal
- 1/4 tsp Turmeric
- 2 tsp Coriander Powder
- 2 ½ tsp Mirchi Powder
- Salt to taste
- 2 sprigs Curry leaves
- 1/3 cup Oil The cooking medium
Roast the Dry Prawns
- Add dry prawns to a non-stick frying pan and roast them on medium flame for 2-3 minutes until the thin scales on the prawns come off.
- Wash the roasted prawns and place them in a sieve.
- Crush garlic and add it to the prawns along with oil and salt.
- Fry while stirring for 3-4 minutes and then set them aside.
Cook the Tomatoes
- In the same pan, add tomatoes, and cover and cook them on medium heat until they are soft and cooked through (about 15 minutes).
- Mash the tomatoes with a ladle and remove them from heat.
Prepare the Seasoning
- In another pan, heat the remaining oil and add mustard seeds, black gram, red chilies, and fry, then add onions, green chillies, and curry leaves.
- Once the onions are cooked, add salt, coriander powder, mirchi powder, and the cooked tomato paste.
- Cook the mixture on medium heat until the oil comes to the surface.
Add the Prawns
- Add the fried prawns to the tomato seasoning and mix well.
- Once the oil comes to the surface, remove the chutney from the heat. The chutney is now ready to serve!
- This chutney tastes best when served and eaten fresh.
- Always use fresh and quality ingredients to get the best flavor and texture.
- You can adjust the spice level of this dish by adding or reducing the amount of red chili powder and green chilies.
- Garnish with fresh coriander leaves or lime wedges for added flavor and presentation.
Rachel Kim, a passionate recipe developer and tester, thrives on creating healthy, delicious, and easy-to-follow dishes. A lover of local farmers’ markets and culinary experimentation, she enjoys sharing her knowledge and skills through hosting cooking classes for friends and family, while continuously expanding her own culinary horizons.