SHIDOL CHUTNEY

          

                                                                   

History of Shidol:Shidol is a traditional fermented fish popular among Sylheti , Khasi, Kacari & Manipuri Community of  North –East India and Sylhet,because of its typical flavor and aroma.

                                           Shidol chutney (without fish bone)

Ingredient : 

1)Shidol 50 gm              

2) Onion   5 to 6 Nos Finely Chopped

3) 15 to 20 Cloves of Garlic Finely Crushed 

4) 1 Tsp Chopped Green Chilly 

5)  1.5  Tsp Turmeric Powder (Halood)

6)  2 to 3 Tsp of Red Chilly Powder

7)  Salt to Taste 

8)  Mustard or Refined Oil

9)  Water as Required.

Procedure  :

 1) Once you have gathered the ingredient , first of all wash the shidol and remove its head & skin.

In a small pot heat 2 to 3 cups of water, at the boiling state add the shidol   and after 2 - 3 mins you

will get the extract of shidol .Now sieve the extract of shidol in a bowl without its bone . keep it 

aside.

2) Heat the oil in a large non stick pan on medium heat . when the oil is hot add the finely chopped 

onion and green chilly with a pinch of salt . Mix it well and cover it . After few mins remove the lid 

& add the crushed garlic , mix it.  Cook it until onion change it color in light brown . Now add 1/2 tsp 

turmeric and 2 to 3 tsp of red chilly powder (red chill according to your taste how much spicy you 

want) & 2 to 3 tbsp of water , mix it well. 

3) When the masala  get cooked add the extract of shidol adding salt according to taste  mix it well.

Cook it in low heat & don't forget to stirring it after some time otherwise it will stick in the bottom.

when the water  evaporate you will get the nice and delicious shidol chutney . serve it with plain 

boiled rice.