Bombil Chutney Recipe

Recipe By Slurrp

Bombil Chutney is a popular Maharashtrian dish made with fresh Bombay duck fish. It is a tangy and spicy chutney that is perfect as a side dish or accompaniment to a meal. The fish is marinated in a flavorful mixture of spices, then pan-fried until crispy. It is then combined with a spicy chutney made from onions, tomatoes, and a blend of aromatic spices. The result is a delicious and unique chutney that is bursting with flavors.

3.7
20 Rating -
Rate
Non Vegdiet
20minstotal
20m.total
Bombil Chutney
plan
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ingredients serve

Ingredients for Bombil Chutney Recipe

  • 125 gram Bombay Duck Fish
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1.50 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 4.50 Y Leaves
  • 1/2 Medium Onion, Finely Chopped
  • 1 Medium Tomatoes, Finely Chopped
  • 1/2 teaspoon Ginger Garlic Paste

Directions: Bombil Chutney Recipe

Cooking Directions

  • STEP 1.Clean and marinate the Bombay duck fish with turmeric powder, red chili powder, and salt.
  • STEP 2.Heat oil in a pan and fry the marinated fish until crispy and golden brown.
  • STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Saute until fragrant.
  • STEP 4.Add chopped onions and cook until they turn translucent.
  • STEP 5.Add chopped tomatoes, ginger-garlic paste, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
  • STEP 6.Remove from heat and let the mixture cool. Then blend it into a smooth paste.
  • STEP 7.Heat oil in a pan and add the blended paste. Cook for a few minutes until the oil separates.
  • STEP 8.Add the fried fish to the pan and mix well with the chutney.
  • STEP 9.Cook for a few more minutes until the fish is coated with the chutney and heated through.
  • STEP 10.Serve the Bombil Chutney hot as a side dish or accompaniment to a meal.

Cooking Tips

  • Make sure to clean the Bombay duck fish thoroughly before marinating.
  • Fry the fish on medium heat to ensure it cooks evenly and becomes crispy.
  • Adjust the spice level according to your preference by adding more or less red chili powder.
  • You can store the leftover chutney in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store the leftover chutney in an airtight container in the refrigerator for up to 3 days.
  • Serve the Bombil Chutney hot as a side dish or accompaniment to a meal.
  • It pairs well with steamed rice, roti, or bread.
Nutrition
value
97
calories per serving
< 1 g Fat3 g Protein19 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    3g
  • Carbs
    19g
  • Fiber
    3g

MacroNutrients

  • Carbs
    19g
  • Protein
    3g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    2mg
  • Vitamin A
    69mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    46mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    16mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    74mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp