Sukat Chi Chutney – Recipe

To make Sukat Chi Chutney, start by lightly dry-roasting the Mi hi koli dried shrimp (sukat) on a pan until they turn crisp and aromatic. Set them aside to cool. In the same pan, roast grated coconut, garlic cloves, red chillies, and a little cumin until the coconut turns light golden. Once everything cools, transfer the roasted coconut mixture and the crisp dried shrimp into a mixer. Add salt and a small piece of tamarind, then grind it coarsely—don’t make it too smooth, as the chutney tastes best with a little texture. Adjust spice and salt as per your taste.

This chutney pairs deliciously with bhakri, rice, or even as a side with everyday meals.