netholi chammanthi

Dried Nethili/smelt-fish (karuvadu) Chammanthi podi (dry Chutney) is one of the tastiest preservable side dish for fish lovers. The dish is well known as a handy side dish option for bachelors during hostel life. Made by blending dry netholi (can be any dried fish- but netholi gets that authentic flavor) with ground coconut and a few masala ingredients.  This chutney can be preserved for at least 2-3 weeks outside refrigerator.


  1. Unakka nethoili (pre-cleaned) : 200 Gm
  2. Coconut : 3 Cup
  3. Pepper cones : 2 Tbl-Sp
  4. Dried red chilli : 20 (Adjust)
  5. Curry leaves : 2 sprigs
  6. Tamarind : small lemon size (Adjust)
  7. Salt for taste



  • Dry roast the netholi, until crispy; keep it aside.
  • Heat a pan and add the coconut along with pepper-cones and roast it till golden brown.
  • Once the coconut is getting brown, add the dried red chillies and curry leaves; fry it till golden brown.
  • Take the coconut from the pan and allow it cool completely.
  • keep the roasted netholi into a mixer and make powder – not too fine; keep it in a bowl.
  • Then add the coconut along with tamarind and salt and make a coarse powder.
  • Now add the coconut mixture into the netholi powder and mix it well with a spoon/hand.
  • Finally add all these into the mixer and pulse it about 2-3 seconds for getting everything even.
  • Store the chutney powder in an airtight container .



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