Dry Bombil Chutney Recipe | Bombay Duck Chutney
A simple yet delicious chutney with roasted dry Bombay duck, garlic, cloves, coriander and cumin. Traditionally this chutney is made on a grinding stone but you can still enjoy by making it in a mixer grinder.
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.