Spicy Sukat Chutney Recipe

This is a Recipe for Dry Sukat Chutney. This is very tasty and spicy traditional Maharashtrian tiny dry fish preparation, usually a specialty fish dish from the Konkan region of Maharashtra prepared using Sukat also known as Javla.

A few days back, I had written a recipe for the same dish in the Marathi language, that recipe can be seen in the article – Here.

Two-Cup dry Sukat
1 ½ Tablespoon Oil
1 Medium size Onion (chopped)
8-10 Garlic Petals (crushed)
1 ½ Teaspoon Red Chili Powder
¼ Teaspoon Turmeric Powder
Salt as per taste
Two Cocum,  Coriander and Coconut (grated) for garnishing

Soak the Sukat into Water for 30 minutes, after 30 minutes remove the Water, and keep them aside.
Heat the Oil in a Kadhai and add the crushed Garlic, Onion and fry for two minutes on a slow flame.
Then add the Red Chili Powder, Turmeric Powder, Salt and Sukat and fry for a minute.
Add 1 cup Water and cover the Kadhai with a plate.
Add some Water over the plate and cook for 5-7 minutes until it dries up and is cooked.
Add the Cocum, Coriander, and Coconut and mix it well.
Serve hot with Chapattis or Rice.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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