Photograph by Riya Sanyal, Tiny Miracles
Sukhti chi Chutney, meaning dried fish chutney, is a classic preparation from the coastal town of Alibag in Maharashtra. While this chutney can be prepared throughout the year, it is most commonly eaten during the monsoon months, when fresh seawater fish becomes scarce in the markets.
Rekha Tai recalls learning how to make the chutney over 26 years ago from her mother-in-law, soon after her marriage. She now prepares it in large batches once a month for her daughter, a nurse who rarely finds the time to cook for herself.
While many variations of the chutney can be found across Alibaug, the essence remains the same: roasted dried fish combined with spices to create a flavourful accompaniment.
| Dried jawla | 55 grams |
|---|---|
| Garlic cloves, peeled | 4 |
| Bedgi chilli powder | 8 grams |
| Oil | 5 ml |
| Salt | 5 grams |
What You Will Need
Mortar and pestle; frying pan
Instructions
Heat a frying pan over a medium flame. Once hot, add the dried jawla and dry-roast for about 5 minutes, stirring occasionally to prevent it from burning. The jawla should turn darker in colour, become crisp, and smell fragrant.
Remove the roasted jawla from the pan and allow it to cool slightly.
Meanwhile, place the peeled garlic cloves in a mortar and pestle and pound them into a coarse paste. The garlic does not need to be completely smooth.
Add the roasted jawla to the mortar along with the Bedgi chilli powder, oil, and salt.
Gently pound and mix everything together until well combined. You can leave the chutney slightly coarse for texture or pound it further for a finer consistency, depending on your preference.
Taste and adjust the salt if needed. Serve as an accompaniment with rice, bhakri, dal, or everyday home-cooked meals.
Tips:
- This chutney is best enjoyed as an accompaniment with a drizzle of raw oil mixed through just before serving.
- You can store the chutney in an airtight container for up to 1 month. Ensure the chutney remains dry to help it keep well.
Variations:
- Dried Bombay duck can be used instead of jawla for a different variation of the chutney.
- Some cooks replace the chilli powder with whole spices such as black peppercorns, cinnamon, and star anise for a deeper flavour profile.
Hailing from Ranjankhar in Alibag, Rekha Patil works with Tiny Miracles, stitching tote bags for their brand Rituals. She enjoys cooking and finds joy in spending time around nature.
This recipe has been documented by Sameha Patankar, a hospitality graduate with a deep interest in food, its history, and the science behind it. Sameha is the culinary volunteer for the Tiny Food Project: Alibag which aims to facilitate skill-building for women in the coastal village of Narangi, resulting in a model of women-led entrepreneurship. This is a collaboration between Tiny Miracles and The Locavore.
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