Dry Braised Pilchard Chutney


400g can Lucky Star Pilchards
2 teaspoons of Olive Oil or Canola Oil
1tsp mustard Seeds
5 cloves of fresh garlic sliced
2 sticks of cinnamon
1 large onion sliced lengthwise
1 large tomato
3 green chilli pepper sliced lengthwise
1 teaspoon of lemon juice
1 to 2 teaspoon chilli powder
Pinch of turmeric powder
Salt to taste
Mint leaves to garnish


In a large pan, heat oil.
Add mustard seeds, then garlic and chilli pepper, stir for few minutes, then add onions until golden brown.
Add chilli powder and turmeric, stir, add tomato, cook for 5 min on medium heat
Open can of pilchards, remove bones.
Split pilchards in half, placing them around the pan(in the shape of a flower)
Add salt to taste.
Reduce heat, pour over lemon juice, leave to simmer for 5-7 mins. (do not mix), the oils will gradually come up to the surface, using a small spoon just lift oil up and pour over fish, garnish with mint leaves, switch off stove, cover and stand for few minutes before serving.

Best enjoyed with

Rice with fried golden brown onions. Second choice, Pasta.. If left over makes delicious sandwiches....



The recipe on this page has been supplied by a Lucky Star fan.