How to make Dried Prawn Chutney -

This delicacy of dried prawns will be enjoyed by staunch seafood lovers.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Scraped coconut (कसा हुआ नारियल)

Cuisine : Maharashtrian

Course : Pickles, Jams and Chutneys

You can also find more Pickles, Jams and Chutneys recipes like Mango Chutney Submarine Olive Pickle Takku Angoor Aur Khajur Ki Chutney

Dried Prawn Chutney

Dried Prawn Chutney Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Dried Prawn Chutney Recipe

  • Prawns (medium) dried 1 cup

  • Scraped coconut 2 tablespoons + for garnish

  • Ginger roughly chopped 2 inch

  • Green chillies 9-10

  • Garlic cloves 25-30

  • Tamarind pieces 4-5

  • Carom seeds (ajwain) 1 teaspoon

  • Salt to taste

  • Coconut oil 1 tablespoon

  • Green chillies, slivered for garnish 1


Step 1

Heat a non-stick pan, dry roast carom seeds, garlic, ginger, green chillies and lightly roast till fragrant and transfer into a mortar pestle

Step 2

Sprinkle a little salt into the roasted mixture and pound to coarse paste.

Step 3

Dry roast the dried prawns on low heat for 1-2 minutes. Add coconut oil and sauté well. Cook for 2-3 minutes.

Step 4

Soak tamarind in 3-4 tbsps water and mash it well. Add the soaked tamarind into the prepared paste and pound till well combined.

Step 5

Add the roasted prawns in the mortar and pestle, lightly pound the mixture till well combined. Adjust salt and add the tamarind water, mix well.

Step 6

Add grated coconut and mix well.

Step 7

Garnish with grated coconut and slivered green chillies. Serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.