Netholi Chammanthi (Anchovy Chutney) - Pungu’s Kitchen
This chammanthi pairs wonderfully with steamed rice or kanji (rice porridge), making it a favorite among seafood lovers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Ingredients
- Dried Netholi (Anchovies): 1 cup
- Shallots: 10
- Garlic cloves: 5
- Tamarind: A small piece (gooseberry-sized)
- Grated coconut: 1/2 cup
- Dry red chilies: 4–5 (adjust to spice level)
- Curry leaves: A few
- Coconut oil: 1 tbsp (for roasting)
- Salt: To taste
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