Dry Bombil Chutney Recipe! When the weather is rainy and you cannot get fresh fish, try out this Sukha Bombil Green Chutney or Bombay Duck Green Chutney with some dal and rice.
Chutney is a condiment and is made in a variety of ways in all Indian homes. You have chutney for idli/dosa, chutney for kebabs or chutney for sandwiches, and so on. Among these chutneys is also a Dry Bombil or Bombay Duck Chutney that is also known as “Sukka Bombil Green Chutney”. This chutney is relished by seafood lovers. It has roasted Bombay duck, green chillies, garlic, coriander, and a little cumin.
During monsoons when fresh fish is difficult to get, mum would make a small batch of this dry bombil chutney and serve it with steamed rice and lentils. The spicy-garlicky bombil green chutney was enough to finish off our plates of rice and dal or pulses.
Traditionally this chutney is made on a grinding stone or Paata which is replaced by mixer grinders. If you have one at home, go ahead and use it and enjoy the authentic Bombay Duck Green Chutney.
Want to know more about Bombil or Bombay Duck, see my post on Bombay Duck Green Curry.
Table of Contents
How to make Sukha Bombil Green Chutney
Dry Bombil Chutney Recipe or Sukha Bombil Green Chutney has simple fresh herbs and spices easily available at home. Quick and easy to make this Bombay Duck Chutney can be enjoyed any time of the year. Watch the video here –
Ingredients for Dry Bombil Chutney Recipe
Serves: 6 persons
Prep Time: 5 minutes
Cook Time: 8 to 10 minutes
- Dry Bombay Ducks – 8 to 10
- Green Chillies – 10 to 15
- Garlic cloves – 10 to 12
- Coriander leaves – 1/2 cup
- Cumin seeds – 1/2 tsp
- Salt to taste (add less)
- Oil – 2 tsp
Method
Step I. Cut each dry Bombay Duck into 2 to 3 pieces, depending on its size. Wash them a couple of times in warm water to get rid of the dirt. Pat the Bombay Duck pieces dry on a kitchen towel and set them aside.
Step II. Heat a teaspoon of oil in a pan and fry the green chillies for a few minutes. Fry until you start seeing brown spots on the chillies. Now add garlic cloves and cumin seeds and continue frying for 2 or 3 more minutes. Remove and set aside to cool. When cool, transfer into a blender jar, add coriander leaves and grind coarsely.
Step III. Next, in the same pan add another teaspoon of oil and start roasting the Bombay duck pieces. Roast them thoroughly, until they turn crispy. Snap a piece and check. Avoid over-roasting or burning the Bombay duck or your chutney will taste bitter.
Step IV. Now transfer the roasted Bombay duck pieces into the same blender jar and pulse it a couple of times. We don’t need the Bombay duck to turn fine but it should be roughly crushed.
Serving Suggestions
Try out Dry Bombil Chutney Recipe and serve it as a condiment and a simple meal of rice and dal. Enjoy Bombay Duck Chutney not only during monsoons when fish is scarce but throughout the year.
You can also serve this Sukha Bombil Green Chutney as a side dish with vegetables and rice Rotis.
Other seafood side-dish recipes to try
Green Masala Pan Fried Mackerel Fish Recipe
Printable Recipe
Dry Bombil Chutney Recipe | Bombay Duck Chutney
Ingredients
- 8 to 10 Dry Bombay Ducks
- 10 to 12 Green Chillies The chillies that I used are not spicy so adjust accordingly.
- 10 to 12 Garlic cloves
- ½ cup Coriander leaves
- ½ tsp Cumin seeds – 1/2 tsp
- Salt to taste add less
- 2 tsp Oil
Instructions
How to Make Dry Bombil Chutney
- Cut each dry Bombay Duck into 2 to 3 pieces, depending on its size. Wash them a couple of times in warm water to get rid of the dirt.
- Pat the Bombay Duck pieces dry on a kitchen towel and set them aside.
- Heat a teaspoon of oil in a pan and fry the green chillies for a few minutes. Fry until you start seeing brown spots on the chillies. Now add garlic cloves and cumin seeds and continue frying for 2 or 3 minutes.
- Remove and set aside to cool. When cool, transfer into a blender jar, add coriander leaves and grind coarsely.
- Next, in the same pan add another teaspoon of oil and start roasting the Bombay duck pieces. Roast them thoroughly, until they turn crispy.
- Now transfer the roasted Bombay duck pieces into the same blender jar and pulse it a couple of times.
- Bombay Duck Chutney is ready for serving
Notes
- Roasting green chillies and garlic is optional but gives a wonderful flavour.
- Use a grinding stone, if you have one for a traditional earthy flavour.
- Adjust chillies and garlic to suit your taste. The chillies used in this recipe are not spicy hence I used more.
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