{"id":3433,"date":"2016-05-27T18:52:53","date_gmt":"2016-05-28T02:52:53","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=3433"},"modified":"2016-05-27T19:41:28","modified_gmt":"2016-05-28T03:41:28","slug":"dry-netholi-chutney","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/dry-netholi-chutney\/","title":{"rendered":"Dry Netholi Chutney"},"content":{"rendered":"

\"netholi<\/a><\/p>\n

Dried Nethili\/smelt-fish (karuvadu)\u00a0Chammanthi podi (dry Chutney)<\/strong><\/em>\u00a0is 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.\u00a0 This chutney can be preserved for at least 2-3 weeks outside refrigerator.<\/p>\n

Ingredients<\/strong><\/p>\n

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

    \"Dried-Netholi\"<\/a><\/p>\n

    Method<\/strong><\/p>\n