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Sukha Bombil (Dry Bombay Duck) Chutney is a flavorful and spicy coastal delicacy made using dried Bombay duck, which is a type of dried fish commonly used in Konkani and Maharashtrian cuisine. simple recipe for Sukha Bombil Chutney.

Ingredients

Dry Bombay Duck (Bombil) - 6 to 8 pieces
Grated Coconut - 1 cup (fresh or desiccated)
Garlic - 6 to 8 cloves
Onion - 1 medium-sized, finely chopped
Green Chilies - 2 to 3 (adjust as per spice preference)
Red Chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Leaves - A handful, chopped (optional)
Tamarind Pulp - 1 tsp
Salt - To taste (use sparingly as Bombay Duck is salty)
Oil - 2 tbsp (preferably coconut oil for an authentic flavor)

Instructions

Prepare the Bombay Duck

Gently clean the dry Bombay Duck by wiping off excess salt or debris with a damp cloth.
Toast the Bombay Duck lightly in a dry pan over medium heat until crisp. Avoid burning. Set aside to cool.
Once cooled, crumble it into small pieces or crush it using your hands.

Roast Ingredients

Heat 1 tablespoon of oil in a pan.
Add the grated coconut, garlic cloves, and green chilies. Roast until the coconut turns golden brown and aromatic.
Remove from heat and let it cool.

Grind the Mixture

In a grinder, blend the roasted coconut mixture with tamarind pulp and a bit of water to form a coarse paste.

Prepare the Chutney

Heat the remaining oil in a pan.
Add the chopped onion and sauté until golden brown.
Add turmeric powder, red chili powder, and the crumbled Bombay Duck. Mix well and cook for 2-3 minutes.
Add the ground coconut mixture to the pan. Mix thoroughly.
Adjust salt if needed and cook on low flame for another 5-7 minutes, stirring occasionally.

Finish

Turn off the heat and garnish with chopped coriander leaves if desired.
Serve warm or at room temperature.

Serving Suggestions

Sukha Bombil Chutney pairs well with steamed rice, chapati, or bhakri.

You can also enjoy it as a side dish with dal and rice or as a spicy condiment.

Enjoy this traditional coastal treat 🌊


Thank You....

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