Here is a simple Maharashtrian-style prawn chutney recipe for you to try.
introduction
This Maharashtrian-style Prawns Chutney is spicy, fresh and quick to make. It uses green chilies, ginger-garlic paste and coriander to make a coarse paste that coats the prawns. The taste is bright, slightly tangy if you add lemon, and goes well with everyday breads and rice.
why make this recipe
- It cooks fast — ready in about 15 minutes.
- It uses few ingredients that you may already have.
- It adds a spicy, fresh seafood flavor to your meal.
- It works as a side or a light main dish.
how to make Maharashtrian-style Prawns Chutney
Make the coarse green chili-coriander mix first. Then cook prawns and mix the paste. Finish with a splash of lemon if you like. Follow the Directions section for step-by-step details.
Ingredients :
- 500g prawns, cleaned
- 4-5 green chilies
- 1 tablespoon ginger-garlic paste
- 1/4 cup fresh coriander leaves
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- Lemon juice (optional)
Directions :
- In a blender, grind green chilies, ginger-garlic paste, and coriander leaves to a coarse mixture.
- Heat oil in a pan; add mustard seeds and let them splutter.
- Add the cleaned prawns and sauté for 2-3 minutes until they turn pink.
- Add the ground mixture, turmeric powder, and salt.
- Cook for another 5-7 minutes until the prawns are fully cooked and coated in the spicy paste.
- Drizzle with lemon juice before serving.
- Serve hot with rice or chapati.
how to serve Maharashtrian-style Prawns Chutney
- Serve hot with steamed rice or chapati.
- It also goes well with soft rotis, khichdi, or as a side with dosa.
- Garnish with extra coriander or a wedge of lemon.
how to store Maharashtrian-style Prawns Chutney
- Cool completely before storing.
- Keep in an airtight container in the fridge for up to 2 days.
- Do not keep prawns at room temperature for long. Reheat gently before eating.
tips to make Maharashtrian-style Prawns Chutney
- Use fresh prawns for best taste.
- Keep the chili amount to your heat comfort. Remove seeds to make it milder.
- Do not overcook prawns; they cook fast and become rubbery if too long.
- Use a coarse grind for texture, not a smooth paste.
variation (if any)
- Add a small onion, finely chopped, and sauté with prawns for a sweeter base.
- Add grated coconut for a slightly creamy texture and milder flavor.
- Use roasted chilies for a smokier taste.
FAQs
Q: Can I use frozen prawns?
A: Yes. Thaw and pat dry before cooking. Cook time is similar.
Q: Can I make this less spicy?
A: Yes. Use fewer green chilies or remove seeds before grinding.
Q: Can I add garlic or more spices?
A: Yes. You can add more garlic, a pinch of red chili powder, or a little garam masala to change flavor.
Q: How long will leftovers last?
A: In the fridge, up to 2 days. Reheat well before eating.
Conclusion
For a related spicy Maharashtrian prawns idea, see Recipe: Robustly Spicy Maharashtrian Kolambi (Prawns) Thecha.
Maharashtrian-style Prawns Chutney
Ingredients
Method
- In a blender, grind green chilies, ginger-garlic paste, and coriander leaves to a coarse mixture.
- Heat oil in a pan; add mustard seeds and let them splutter.
- Add the cleaned prawns and sauté for 2-3 minutes until they turn pink.
- Add the ground mixture, turmeric powder, and salt.
- Cook for another 5-7 minutes until the prawns are fully cooked and coated in the spicy paste.
- Drizzle with lemon juice before serving.